Name: Creamed Collard Greens
Yield: Makes 8 to 10 servings
Ingredients: 2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips; Kosher salt; 2 teaspoons vegetable oil; 1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon; Unsalted butter (if needed); 2 large shallots, finely chopped; 3 tablespoons all-purpose flour; 1 1/2 teaspoons sweet paprika; 2 cups whole milk; 2 cups heavy cream; Freshly ground black pepper

Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips

Kosher salt

2 teaspoons vegetable oil

1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon

Unsalted butter (if needed)

2 large shallots, finely chopped

3 tablespoons all-purpose flour

1 1/2 teaspoons sweet paprika

2 cups whole milk

2 cups heavy cream

Freshly ground black pepper

Preparation

Step 1
Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
Step 2
Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
Step 3
Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.

TagsSouthern American Collard Greens Leafy Greens Vegetable Bacon Cured Meat Meat Side Dinner Nut Free New Years Bon Appétit

Leave a Review

Reviews (9)

Heavenly! The reviews mentioning making this dish for a Cajun Thanksgiving inspired us to add Phil Robertson's Zesty Cajun Seasoning. If you like spicy, as we do, I definitely recommend it. When short on collards, I've stretched this recipe by supplementing with tender greens like baby kale, Swiss chard, beet greens and even young broccoli leaves: Just skip the blanching and stir in the raw leaves after adding the milk and cream and bringing to a boil. You'll thank yourself for being generous with the bacon.
- tidmeow
- NW CT
- 7/16/2016
I made these, following the recipe, and they came out great. Greens were creamy and flavorful. Everyone loved them, including my 11-year-old, who typically doesn't like vegetables.
- sgallo2
- Denver
- 1/2/2016
I made this for Thanksgiving and clearly I did something wrong...the cream came out very chalky and I had to keep adding salt to make the overwhelming bacon flavor make sense. I was really disappointed and the calories are no where close to worth consuming this dish. That being said, there were others at the table who claimed to enjoy it but did not go back for seconds.
- jillportwood
- Ohio
- 3/21/2012
Everyone loved these. Went really well with the rest of the Cajun Thanksgiving dinner.
- Anonymous
- Smoky Mountains
- 12/7/2011
This was the star of Thanksgiving dinner, especially for my southern guests. Made it as written, except stirred the bacon in, and kept it in the oven til serving time. Not an everyday dish, but yummy!
- ndchef
- Seattle, WA
- 11/25/2011
It generally drives me crazy when people substitute so much that it no longer is the recipe, however, i wanted to let you know that the bones of this recipe still work great without the bacon (had none), and with half & half. i added nutmeg instead of paprika, 'cause that's what i like with greens, and i used lacinato (it's what i had). Delicious.
- rachaelmr
- 11/14/2011
Really good! My husband (formerly from the South) said they were the best collards he has had anywhere.
- traciphelps25
- Buffalo, WY
- 11/12/2011