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Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen Photo by: Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Creamed Collards

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.

Southern Living NOVEMBER 2008

  • Yield: Makes 8 to 10 servings
  • Cook time:40 Minutes
  • Prep time:20 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
  • Béchamel Sauce

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.

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Creamed Collards recipe

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