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.
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
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- 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
- Béchamel Sauce
- 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.
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