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NO JOKE – These are the BEST Creamed Collard Greens
Mark and I started making these years ago. They have become an important dish at our Thanksgiving table and we have passed the tradition on to the children and now sharing with you! We have also started making them for Easter, because they are just so good!
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They are time consuming but worth it. I will admit when I started making these I would NOT eat them. I was not a fan of veggies at the time, but I am old now and Mark had INSISTED I try them. I LOVE THEM and I am sad I wasted years not eating them!
Through the years… the images below are a collection of our greens through the years. Let me know if you decide to make them and how they turned out!
Fun Fact – We flew from Florida to Boston for Thanksgiving one year and I packed greens in my carry on to bring to my mother, they TRIED to take them. After a little “discussion” they let me keep the greens but they took my cream cheese frosting I had for another dish… (bullshit).
Collard Greens Tips & Tracks
- You can make in advance.
- They taste better the next day.
- They freeze well.
- Everyone loves them.
- You will have leftover Bacon!
- It’s a vegetable so it’s healthy, despite the cream and Bacon grease 🙂
- Downside… there are many steps but it is soooo worth it!
- Prep first – I like to make the bacon and prep the ingredients before I start on the greens. I feel this keeps things rolling a bit smoother.
- Children – Either have the children or extra hands around the house clean the greens while you make the bacon and prep all the other ingredients.
- WOW – pop them into shells for a special little treat – see below
PREPPING THE NIGHT BEFORE
If we are making the greens and the bacon the day of Thanksgiving then I prep the night before. However, if we are making the greens (start to finish) the night before Thanksgiving then I don’t prep in advance. Some might think it is silly to prep the night before like this, but I like the free time the day of to be more in the moment of the day.
This is how I prep… the night before
- line the cookie sheets with tinfoil for the bacon
- measure out the cream – put back in fridge
- measure out the butter – put back in fridge
- measure out all ingredients and cut everything but the greens – put back in fridge
- get all pots, pans, bowls, cutting boards and knives out.
- make sure you have ICE
- get out the towels for the greens after they come out of the ICE
- greens – I do nothing with these the night before just keep them in the fridge
- The creamy base can be used in other veggies like spinach
BAKE THE BACON
Do you bake your bacon or fry your bacon? Either is fine and as you can see through the years we have done both. However, I do prefer to bake it and that is the way we do it now.
For this recipe we need 4 slices of bacon as well as .25 cups of bacon grease. Which means – you will have extra bacon – yes please!!!
The BEST Bacon – not messy
Ingredients
- 1 package Bacon
Instructions
- 300 – Preheat oven
- Tinfoil on 2 cookie sheets
- do NOT spray the pan
- lay the bacon out on a single layer – this will take 2 pans
- Bake 30 to 45 minutes
- Check every 15 minutes – switch the spots in the oven
- After 30 minutes – flip the bacon
- When the bacon is cooked to your standards – take out
- carefully place each slice of bacon onto a plate lined with paper towels
- GREASE – the pan will be filled with grease – you want this
- mason jar – carefully pour into a mason jar or glass jar to save
CLEAN and CUT THE GREENS
This is the part that takes the most time. Some music on, glass of wine… sit down and get it done… slowly… enjoy your wine time!
Collard greens have a thick / tough stem and this needs to go!
- Cut the large root off – it might not be attached
- These stems and veins also hold a lot of dirt.. so wash them!
- Cut out the large center stem and any large side veins.
- Shred the greens… this needs done before you boil so they get tender faster!
Mark teaching the boy how to clean the greens.
BOIL THE GREENS
You will probably need to do this in 2 batches. Get out a large POT… very large.
- Large Pot
- Boil Water
- Add in half of the greens – these are already deveined and shredded at this point.
- Push them down
- Boil for 10 minutes (until tender)
- Remove from water using tongs or strainer and put in ICE – SEE next step
- Bring the water back to a boil
- Boil the next batch
ICE ICE GREENS
We ICE the greens to get any extra dirt off, revives them, helps them keep the green color, stops the cooking process, helps to tenderize them. Whatever – it is a pain in the ass.. but don’t skip the step – they just will not be as good – trust me!
Sink – in the sink put a large container with ice and water.
Leave them in the ice water for about 10 minutes – swirling them in the water
Drain the greens
Towel – dry them – squeeze them in a kitchen towel
Shred – give them a bit more shredding
Set them aside while you make the base
THE CREAMY BASE
BACON GREASE – I get it not everyone loves to cook with it. My mom loves this dish but when she saw the bacon grease back in the day she was not pleased… but she got over it because it is so good. So you can make without the bacon grease – but why would you?!?!!?!
Let this simmer for a bit before you add the greens. Once you start adding the greens if you find that there is not enough cream base… IT IS OKAY… you can fix this! Just add more cream… and then a bit more of all the other ingredients and let is simmer a bit longer.
Bacon Cream Sauce
Equipment
- LARGE SKILLET – seriously very large
Ingredients
- 1 stick Butter NOT salted
- 5 cups Cream
- .25 cup Bacon Grease
- 4 slices Bacon Finely Chop
- 6 gloves Garlic mince them
- 5 shallots Shallots mince them
- .24 teaspoon Nutmeg
- .50 teaspoon Black Pepper
- Taste Salt – This needs to be done to taste
Instructions
- BUTTER & BACON GREASE – melt in the pan
- GARLIC, SHALLOTS, PEPPER & NUTMEG – cook – medium to low heat until soft – do not burn
- Bacon – Add the 4 chopped slices as well
- CREAM – stir in slowly and simmer & continue to stir – reduce to half about 20 to 25 minutes.
- TASTE – as you get close to the end of your simmer time – taste and add salt to taste
- TURN DOWN – reduce the heat to low
- This cream is used for greens usually
ADDING THE GREENS
At this point you have cleaned, boiled, iced, squeezed out and shredded the greens.
FINISHED PRODUCT
I know – I know – 8 bunches seems like a lot! It is not. First of all this will boil down to like nothing. These are amazing left over and everyone will want more. Just make the 8 bunches – you will not be sorry!
CREAMED COLLARD GREEN BITES
After you make the greens just pop them into these shells and top with bacon – GAMA CHANGER right here!!!!
The BEST Bacon Creamed Collard Greens
Ingredients
- 8 bunches Collard Green
- 1 pack Bacon – we make it all – you need the grease 4 slices for the recipe & .25 cup grease
- .25 cup Bacon Grease – from Bacon above
- 4 slices Bacon – from above chopped
- 1 stick Butter NOT salted
- 5 cups Heavy Cream
- 6 cloves Garlic minced
- 5 Shallots
- .24 teaspoon Nutmeg
- .50 teaspoon Black Pepper
- taste Salt – This needs to be done to taste
Instructions
BACON
- BACON – make the bacon… you only need about 4 slices – so eat or save for something else
- 4 slices – chop and set to the side – you will need this for the base
- Grease – set aside you will need .24 cup for the base
GREENS – prep – boil – ice – shred and simmer
- Cut large root off
- Wash the greens – lots of dirt
- Cut the large center stem off and any larger veins
- Shred the greens – before you boil – they get tender faster this way
- BOIL – You will need a large pot and will have to do this in 2 batches
- This will take about 10 minutes for each batch
- In the sink add a large container with ICE and water
- Take the greens from the boiling water and the to the ice
- Drain, Dry them and Squeeze all extra water out
- Shred (cut them) again and set aside – you now need to make the Bacon Cream
BACON CREAM SAUCE
- BUTTER & BACON GREASE – melt in the pan
- GARLIC, SHALLOTS, PEPPER & NUTMEG – cook – medium to low heat until soft – do not burn
- CREAM – stir in slowly and simmer 0 continue to stir – reduce to half about 20 to 25 minutes
- TASTE – as you get close to the end of your simmer time – taste and add salt to taste
- TURN DOWN – reduce the heat to low
- GREENS – Add the greens in and let them get warm in the bacon cream for about 10 minutes.
- SERVE right away or store in air tight container over night
- Personally – these are better the next day
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