Creamed Collards, Southern Style

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.