The BEST Bacon Creamed Collard Greens
Hands down - The BEST - Even if you do not like veggies - you will love these - Thanksgiving Favorite!
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