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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. 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 |
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.
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