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Creamed Collards, Southern Style

"I love collard greens and here in this recipe collard greens are taken to an elevated level. Tasty side and a great accompaniment to a special meal."

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Prep Time: 20m

Cook Time: 40-45m

   

Servings: 8-10  

 
 
  • 5.0000

These were a great side for our Thanksgiving veggie. We will have them again for Christmas, they went over so well. Loved the sauce!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 1/2 pounds collard greens (fresh)
  • 1 pound bacon, chopped
  • 1/4 cup butter
  • 2 large yellow onions, diced
  • 3 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • FOR BECHAMEL SAUCE
  • 1/2 cup butter
  • 2 medium shallots, minced
  • 4 garlic cloves, pressed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

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

Step 2

Cook bacon, in batches, in a 8 quart stock pot over medium heat 10 - 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.

Step 3

Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender.

Step 4

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted.

Step 5

Stir in chicken broth, next 3 ingredients, and remaining bacon.

Step 6

Bring to a boil. Reduce heat to low, and cook stirring occasionally, 15 minutes or to desired degree of tenderness .

Step 7

Drain collards, reserving 1 cup liquid.

Step 8

Stir in Bechamel 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.

Bechamel Sauce (makes about 4 1/2 cups)


Step 9

NOTE: This sauce can be made ahead for the ease.

Step 10

Melt butter in a heavy saucepan over low heat; add shallots and garlic, and saute for 1 minute.

Step 11

Whisk in flour until smooth; cook for 1 minute, whisking constantly.

Step 12

Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 - 7 minutes or until mixture is thickened and bubbly.

Step 13

Stir in salt, pepper, and nutmeg.

  Nutritional Facts
 
 
  • Serving Size: 1 (611.5 g)
  • Calories 671.9
  • Total Fat - 45.8 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 121.6 mg
  • Sodium - 2619.4 mg
  • Total Carbohydrate - 34 g
  • Dietary Fiber - 11.1 g
  • Sugars - 10.4 g
  • Protein - 33.4 g
  • Calcium - 476.3 mg
  • Iron - 8 mg
  • Vitamin C - 81.2 mg
  • Thiamin - 0.6 mg
  Reviews
 
 
1 review

These were a great side for our Thanksgiving veggie. We will have them again for Christmas, they went over so well. Loved the sauce!

 

Review by DixieDoddle