Collard Greens with Pimiento Cheese Recipe
A lot of collard green recipes call for a long cooking time, but here they’re cooked in about half an hour with a bit of andouille sausage for extra flavor. When they’re ready, a mixture of cheddar and cream cheese is folded in along with pimientos and hot sauce to mimic the flavor of the classic Southern dip. Serve these greens next to some shrimp and grits.
- 1 tablespoon plus 1 teaspoon olive or vegetable oil
- 3 ounces cooked andouille sausage, small dice
- 1 medium yellow onion, medium dice
- 2 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 3/4 teaspoon freshly ground black pepper, plus more as needed
- 3/4 cup water
- 3 pounds collard greens, tough stems removed, washed, and torn into bite-sized pieces
- 4 ounces shredded sharp cheddar cheese (about 1 1/2 cups)
- 4 ounces cream cheese, broken into large chunks and at room temperature
- 1 (4-ounce) jar diced pimientos, drained
- 3/4 teaspoon hot sauce, such as Tabasco
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
- Add the onion, garlic, and measured salt and pepper and cook, stirring occasionally, until the onion is softened and beginning to brown, about 8 minutes.
- Increase the heat to high, add the water, and bring to a boil. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot. Cover with a tightfitting lid, reduce the heat to low, and simmer, stirring occasionally, until the greens are tender but not mushy, about 25 minutes.
- Uncover the pot, add the remaining ingredients, and stir to combine. Cook, stirring occasionally, until the cheeses are melted and combined and the mixture is heated through, about 4 minutes. Taste and season with salt and pepper as needed.