Creamed Collards

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 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.