Delicious side dish to serve.
I will be upfront and honest with you, I do NOT like collard greens normally. I was thinking the fine steakhouses serve either creamed spinach or creamed kale as a side dish for steak. I wanted to make it a little bit more "southern" so I decided to try Creamed Collards.
I am glad I did. These are delicious. They are rich and creamy with the right amount of spice.
Creamed Collard Greens
Ingredients
1 to 1/2 pounds of cleaned collard greens; remove stems and cut into 1/2 inch strips (I bought a bag of collards to where this was already done for me) Shortcut!
Salt
2 tsp vegetable oil
6 ounces thick-cut bacon
unsalted butter (if needed)
medium onion or 2 large shallots; finely chopped
3 Tbsp all-purpose flour
1 1/2 tsp sweet paprika
2 cups whole milk
2 cups heavy cream
fresh ground black pepper
Directions
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 3 Tbsp bacon drippings from pot, adding butter if needed to measure 3 Tbsp. 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 with salt and pepper.
Transfer creamed greens to a serving dish; garnish with reserved bacon.
I used this as a side dish for me grilled ribeye along with roasted potatoes. I drizzled the plate with the Zesty Italian dressing.
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