Nourish PA: Healthier Creamed Greens

A bowl of silky, savory creamed greens are peak holiday comfort food. However, to achieve such a luxurious texture, they’re often cooked down with a shocking amount of cream and butter. We wanted to offer a way to make a healthier version, so we’ve replaced butter with a bit of olive oil and flour that make a roux to thicken the dish, and swapped in milk for cream. You can try this with any type of greens you prefer or have on hand, like collards, swiss chard or kale!

Healthier Creamed Greens

Serves 8
Prep Time Cook Time Total Time
5 min 23 min 28 min


  • 3 tablespoons olive oil, divided
  • 5 cups chopped and stemmed greens, such as kale, spinach, swiss chard or collard greens
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste


  1. In a saute pan, heat 1 tablespoon olive oil. Add greens and cook until wilted and tender, about 5-6 minutes. Remove from heat, drain any excess moisture, and place cooked greens to the side.
  2. In a saute pan, heat remaining olive oil over medium heat. Add flour and cook, stirring frequently, until no lumps remain.
  3. Slowly stir in milk and garlic powder until combined. Let simmer for 5-7 minutes, stirring occasionally, until sauce thickens. Stir in red pepper flakes, if using.
  4. Add greens to pan with milk mixture.
  5. Let cook 3-5 minutes, stirring occasionally. Season with salt and pepper to taste.
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