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Move over, creamed spinach--there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife to get them to bite-size pieces.

Recipe by Southern Living December 2013

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Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
35 mins
total:
2 hrs 30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Bring first 2 ingredients to a boil over medium-high heat. Reduce heat to low, and simmer 30 minutes or until reduced by half. Stir in 1 cup cheese.

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  • Stir together cornstarch and 1 Tbsp. water. Whisk into cream mixture until thickened.

  • Cook collards in boiling salted water to cover 5 to 7 minutes or until tender; drain and pat dry with paper towels. Cool 10 minutes; coarsely chop.

  • Cook bacon in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until crisp. Add onion, and cook 5 minutes or until tender. Stir in collard greens, and cook, stirring constantly, 3 minutes. Stir in cream mixture. Add salt and pepper to taste.

  • Pour mixture into a lightly greased 11- x 7-inch baking dish. Stir together panko, olive oil, and remaining 1 cup cheese; sprinkle over collard mixture.

  • Bake at 350° for 35 to 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.

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