Creamed Collards

17 ingredients
6 steps

Ingredients

  • 4 1/2 lbs fresh collard greens
  • 1 lb bacon, chopped
  • 1/4 cup butter
  • 2 large onions, chopped
  • 3 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Bechamel sauce
  • 1/2 cup butter
  • 2 medium shallots, minced
  • 2 garlic cloves, pressed
  • 3/4 cup all-purposed flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg

Directions

  1. 1
    Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
  2. 2
    Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
  3. 3
    Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
  4. 4
    Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
  5. 5
    Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
  6. 6
    Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

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