- 30 minutes
- 15 minutes
- 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.
- Add the collard greens, mix thoroughly, allow the collard greens to wilt down and continue stirring as they cook, about 3 to 4 minutes.
- Add the cream and cook over medium-low; simmering until the sauce is thickened, about 20 to 30 minutes, stirring frequently.
- Serve topped with bacon, if desired.