Creamed Collards

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Try this easy method for cutting up the bacon: Remove wrapping from bacon. Place the entire pound of cold bacon on a cutting board, and slice into 12-inch cubes.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

Ingredients

4 1/2 pounds fresh collard greens*
1 pound bacon, chopped
1/4 cup butter
2 large onions, diced
3 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.

2. Cook bacon, in batches, in an 8-qt. 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 14 cup bacon.

3. Add butter and onions to hot drippings in skillet. Sauté 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. 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. Stir in Béchamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time, to desired consistency. Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon.

*2 (1-lb.) packages fresh collard greens, thoroughly washed, trimmed, and chopped, may be substituted.

Note:

John Currence,

City Grocery, Oxford, Mississippi,

November 2008