Creamed Collards
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 ⓘ
Instructions
- Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
- 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.
- 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.
- 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.
- Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
- 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.
Nutrition & Diet Analysis (per serving)
846
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).