Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.
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.
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.
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 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.
Of course it is a Bechamel sauce! If you click on the words Bechamel Sauce on the recipe (which should be easy to figure out since it is highlighted) it gives all the ingredients and instructions for making the sauce. Here are the ingredients, cut and pasted, for those that didn't read through the whole recipe 1/2 cup butter 2 medium shallots, minced2 garlic cloves, pressed3/4 cupall-purpose flour 4 cupsmilk 1/2 teaspoonsalt1/2 teaspoonpepper1/4 teaspoonground nutmegI hate when people review a recipe without throughly reading it and preparing it. This just isn't fair to the person taking the time to create the recipe.
Everyone on here claiming the sauce is not Bechamel sauce is wrong. If you click on the last ingredient titled Bechamel sauce, there is a separate recipe for the sauce. It consists of milk, flour, butter, and a few other ingredients. Attempt to closely read through the recipe and prepare it prior to putting reviews on here please.
My family loves this dish! I made it one Thanksgiving as something new and rich in flavor and now I have to make it every year for them. It is not difficult and feeds many, it is the perfect side dish for a big dinner and stays well if serving buffet style. It even tastes better the second day!
This recipe is lacking a few directions for clarity but if I understand it correctly, of course 14 is supposed to be 1/4 cup bacon, there is NO mention of flour in the recipe so it is NOT a veloute either, it is just cooking in the liquids called for then drained completely but reserving 1 cup of the cooking liquid. You HAVE to make your own Bechemel sauce (EX. 3 Tbsp butter, 3 Tbsp flour for roux then add milk (start with 1 cup) while whisking allowing it to thicken over medium heat, add a little more milk at a time if needed until desired consistency is reached. You can season the bechemel with salt, pepper and a bit of fresh grated nutmeg. Then incorporate the cooked greens with the bechemel sauce and add a little of the reserved cooking liquid (1/4 cup at a time) as directed above. Hope that helps.
I was actually just using the first half of the recipe, simply to saute the collards; I was mixing it in with cheese grits and it is delicious! It took a solid 15+minutes, then I stirred in the grits, which I had prepared in advance. This is a keeper!
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