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Serves 4
INGREDIENTS:
4 tbsp. butter
2 tbsp. flour
1 cup half and half cream
1 tbsp. lemon balm, shredded
1 tsp. salt
1 tsp. black pepper
1 lb. collards, washed and shredded
METHOD:
Steam collards for 15 minutes. Meanwhile, melt butter in a pan. Add flour and mix to a thick paste. Slowly add cream, mixing from a thick paste to a thin paste and finally a runny sauce.
Add lemon balm, salt and black pepper. Heat gently, stirring constantly until thickened.
Remove collards and toss in sauce. Serve hot in a serving dish as a side dish to roasts or a barbecued meat.
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