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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach. 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 |
Directions:
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.
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.
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.
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