Creamed Collards

  • ShannonP Posted: 03/25/11
    Worthy of a Special Occasion

    This was outstanding! We loved this dish and kept going back for more. The only thing I might do differently next time is reduce the cider vinegar to 1/4 cup.

  • aubiechic Posted: 02/23/10
    Worthy of a Special Occasion

    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!

  • penguincourt Posted: 11/24/10
    Worthy of a Special Occasion

    I believe there was just a typo and it means to reserve 1/4 cup of bacon. At the end of the recipe it says, "Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon."

  • iamkarat Posted: 12/02/09
    Worthy of a Special Occasion

    oh. my. god. best collard greens ever. so easy to make, i used less than 1/2 of the cream sauce and they were fantastic, more would really overpower. make sure you mix to taste.

  • DecaturAla Posted: 11/23/10
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    Not a review, but a question. The recipe states: "Reserve 14 cup bacon." What does this mean? Reserve 1/4 cup bacon...grease? chopped bacon? This makes no sense.

  • Anoella Posted: 04/16/11
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    This recipe looks pretty tasty but this is not a bechamel sauce, it is a veloute sauce. A bechamel is made with milk veloute is made with stock.

  • boodlebon Posted: 11/16/12
    Worthy of a Special Occasion

    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!

  • CarlyCookTeach1 Posted: 11/12/12
    Worthy of a Special Occasion

    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.

  • MandiFerris Posted: 11/22/13
    Worthy of a Special Occasion

    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.


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