1 lb. collard greens (stems removed, slice crosswise into ½ inch strips)
¼ c. butter
2 Tbsp. flour
1 c. half & half or heavy cream (or vegan equivalent)
1 Tbsp. chopped fresh lemon balm
1 tsp. salt
1 tsp. freshly ground black pepper
Place chopped collards into a steamer basket over 1-1/2 inches boiling water, cover, and steam just until tender (about 20 minutes). Meanwhile, melt butter in a medium skillet on medium-low heat. Sprinkle in flour and stir to form a thick paste. Stir in ¼ c. of the cream and gradually add the rest, stirring so it changes to a thin, runny sauce. Stir in lemon balm and add salt & pepper to taste. Continue cooking, stirring constantly, until thick again. Remove from heat. Pour sauce over the collards; toss to coat well.