Cream Collards

For Cream Collards, I used Kathy’s technique for Cream Brussels Sprouts.  Right now I have a lot of collards, and I’m tired of doing the same couple recipes I usually do, so this is a delicious change.

In this recipe, I used  Frankly Delicious (14 oz), one of my favorite “go to” all purpose seasonings (my good friend Sally introduced me to).  It’s great especially when I’m in a hurry and I want lots of flavor fast.  Here’s the info again – if you shop in Gatesville, it’s available at Ranchers (254-865-5863) most of the time.

Otherwise, information about Frankly Delicious is:
Order information:
Contact information is Joe Franks:

Cream Collards

Cream Collards


  • 2-3 TBSP extra virgin olive oil
  • 3 TBSP cooked crumbled bacon
  • 2 pounds collard greens, stem removed and shredded
  • 1 cup chicken or beef broth
  • 1/2 cup of cream or half and half or coconut milk
  • Frankly Delicious to taste
  • Smoked paprika (optional)
  • Hot pepper flakes (optional)


  1. Heat oil in a large skillet over medium heat.
  2. Add crumbled bacon and cook for about a minute.
  3. Add shredded collards and cook until lightly browned.
  4. Add chicken broth and cook until broth has reduced more than half.
  5. Add cream, and seasoning.
  6. Cook for a couple minutes and serve.

One Comment

  1. Joe Franks says:

    I am the founder and creator of Frankly Delicious All Purpose Seasoning. Started making this fabulous seasoning in 1992. FD has no MSG and only has a small amount of salt. It is good on meats, stews, vegetables, casseroles, and any other dish that calls for salt and pepper. Use FD instead of S & P. Great idea for Christmas stocking stuffers or any special occasion.
    It is available in a 14 oz. jar, 12/14 oz.jars to a case, or in gallon jars(7.5#).
    Let me know how I can help.
    God Bless, Joe

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