Creamed Collard Greens

Ingredients

• •2 bunches collard greens
• •1 to taste Kosher salt
• •2 teaspoons vegetable oil
• •1 cup thick-cut smoked bacon
• •2 tablespoons unsalted butter
• •2 large shallots
• •3 tablespoons all-purpose flour
• •1½ teaspoons sweet paprika
• •2 cups whole milk
• •2 cups heavy cream
• •1 to taste black pepper

Cooking Instructions

1. 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.

   4 min

2. 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.

   7 min

3. 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.

   37 min