3 bunches of collards, clean and chopped

2 shallot, minced

2 cloves of garlic, minced

1 tablespoon ap flour

1 ½ cups heavy cream

½ cup milk

¼ cup boursin

2 oz. Of grana

Black pepper to taste

Salt to taste

3 tablespoon butter

  1. Melt the butter in a large pot over medium high heat. Add shallots and garlic and sweat, 2 minutes. Add the collards in batches.

     
  2. Add the flour in and cook until it is absorbed. Slowly stir in heavy cream and milk. Bring mixture to a simmer and reduce heat to low.

     
  3. Stir in the boursin and grana and season with salt and pepper. Ensure cheese gets mixed in evenly. 

     
  4. Serve immediately or cool down and store in an airtight container for up to 5 days.

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