Creamed Collard Greens
Servings 10 servings
Calories 337kcal
Ingredients
- 1/2 lb bacon chopped
- 2 27 oz cans collard greens i.e. Glory or similar well drained
- 1 medium onion finely diced
- 3 medium cloves garlic minced
- 3 Tbsp all purpose flour
- 1 1/2 cups low sodium chicken stock
- 1 1/2 cups heavy cream
- 1 tsp kosher salt plus additional for salting water
- 1 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp crushed red pepper flakes optional
Instructions
- Cook bacon in a Dutch oven or large skillet over medium-high heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel-lined platter. Reserve 3 tablespoons drippings in skillet.
- To the bacon drippings add chopped onion. Cook over medium high heat for around 5 minutes or until tender and beginning to brown. Add garlic, cooking for 1 minute longer.
- Stir flour into the onion and drippings until absorbed. Gradually add chicken stock whisking until smooth. Bring to a gentle boil then drizzle in the cream whisking constantly over medium-high to prevent sticking. Once combined immediately lower the heat to low and gently simmer for about 3 minutes.
- To the Dutch oven add drained collards, half of the cooked bacon, salt, black pepper, nutmeg and crushed red pepper flakes. Adjust heat to medium and simmer for about 10-15 minutes or just until the collards are heated through and cream sauce has slightly reduced and coated the greens. Stir periodically to prevent sticking and lower heat to medium-low, if needed.
- Serve immediately garnished with the reserved bacon and green onions, if desired.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 5g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 404mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg