Step 1

Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly.

Step 2

Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt and pepper. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the collards are tender, 5 to 7 minutes. Add a little broth or water to the collards if needed. Stir in the Parmesan and serve warm.