Creamed Collard Greens

Ingredients for Creamed Collard Greens

• 2 large bunches collard greens (about 675g), centre stems removed and leaves cut into 1/2" strips

• Kosher salt

• 2 teaspoons vegetable oil

• 240ml 1/3" pieces (about 170g ) thick-cut smoked bacon

• Unsalted butter (if needed)

• 2 large shallots, finely chopped

• 3 tablespoons plain flour

• 1 1/2 teaspoons sweet paprika

• 475ml whole milk

• 475ml double cream

• Freshly ground black pepper

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.

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.

Drain all but 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.