Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
40 Mins
Makes 8 to 10 servings

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

*2 (1-lb.) packages fresh collard greens, thoroughly washed, trimmed, and chopped, may be substituted.

City Grocery, Oxford, Mississippi

Ratings & Reviews

Great recipe, ignore those that comment on the sauce as they didn't fully read recipe!

March 27, 2015
Of course it is a Bechamel sauce!  If you click on the words Bechamel Sauce on the recipe (which should be easy to figure out since it is highlighted) it gives all the ingredients and instructions for making the sauce.  Here are the ingredients, cut and pasted, for those that didn't read through the whole recipe  1/2 cup butter  2 medium shallots, minced2 garlic cloves, pressed3/4 cupall-purpose flour 4 cupsmilk 1/2 teaspoonsalt1/2 teaspoonpepper1/4 teaspoonground nutmegI hate when people review a recipe without throughly reading it and preparing it.  This just isn't fair to the person taking the time to create the recipe.

MandiFerris's Review

November 22, 2013
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.

boodlebon's Review

November 16, 2012
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's Review

November 12, 2012
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.

Katie34's Review

September 26, 2011

Anoella's Review

April 16, 2011
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.

ShannonP's Review

March 25, 2011
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.

penguincourt's Review

November 24, 2010
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."

DecaturAla's Review

November 23, 2010
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.

aubiechic's Review

February 23, 2010
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!