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.

John Currence
Recipe by Southern Living November 2008

Gallery

Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.

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  • 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.

Source

City Grocery, Oxford, Mississippi