Creamed Collards

Submitted by mary winecoff

"Love collards! This recipe will even tempt those people who say they hate them. This uses a Bechamel sauce to blend with cooked collards. From the November 2008 issue of Southern Living."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 8-10

ingredients

• 4 1⁄2 lbs fresh collard greens
• 1 lb bacon, chopped
• 1⁄4 cup butter
• 2 large onions, chopped
• 3 cups chicken broth
• 1⁄2 cup apple cider vinegar
• 1 teaspoon salt
• 1⁄2 teaspoon pepper

• Bechamel sauce

• 1⁄2 cup butter
• 2 medium shallots, minced
• 2 garlic cloves, pressed
• 3⁄4 cup all-purposed flour
• 4 cups milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon nutmeg

directions

1. Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
2. Cook bacon, in batches, in a 8 quart 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 1/4 cup bacon.
3. Add butter and onions to hot drippings in skillet. Saute 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 Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
6. Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

Reviews

[breezermom]

Who would of thunk it? Gourmet Collard Greens! And that is what these are. Love greens, and these are exceptional. Thanks so much for posting this recipe...delicious!