Directions

1. In a large deep skillet, melt the butter and sauté the onions until they’re lightly caramelized. Add the milk, the salt, the pepper, the garlic powder, and the smoked paprika, and stir.
2. Add the collard greens, mix thoroughly, allow the collard greens to wilt down and continue stirring as they cook, about 3 to 4 minutes.
3. Add the cream and cook over medium-low; simmering until the sauce is thickened, about 20 to 30 minutes, stirring frequently.
4. Serve topped with bacon, if desired.