Creamed Collard Greens

Collard Greens is a green vegetable that grows in warm climates. It grows out of the ground and grows best in 55 to 75 degrees. It is best to Harvest after 2 months of growing. It’s a pretty standard dish that is usually stewed, braised, or sauteed. For this recipe you will actually bake. It is not a usual method but it works.

Shopping List

• 8 cups collard greens, cleaned and sliced thin
• 2 shallots
• 6 strips thick-cut bacon
• ¼ cup apple cider vinegar
• 8 ounces block cream cheese, diced
• 1 cup whole milk
• ⅓ cup ground parmesan cheese
• ½ cup panko bread crumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste

Kitchen Equipment

• Oven
• Chef’s Knife
• Pot
• Stove(gas or electric)
• Small Bowl
• Spatula
• Iron Skillet

Instructions

1. Preheat oven to 400°F.

2. Slice bacon into 1/2 inch pieces, slice the shallots thin.

3. In a deep pot add bacon and sliced shallot of low heat and cook until fat renders out of the bacon.

4. Cook until the bacon colors and deglaze with the apple cider vinegar. Immediately begin to add the collard greens handfuls at a time, they will wilt in the pot. Cook the greens covered until they soften.

5.While they cook combine the milk and cream cheese in a pot and warm the mixture until the cream cheese breaks up into the milk. Once the greens are fully cooked, add the milk and cream cheese mixture.

6. Remove from the heat and add the parmesan. Season with salt and pepper and stir to combine.

7. In a small bowl combine the panko bread crumbs with the olive oil season with salt and pepper.

8. Take the collard green mixture and lay it in a large cast-iron skillet and top with the panko breadcrumbs.

9. Bake for about ten minutes, or until golden brown on top, bubbling and thickened. Allow to cool slightly.

Recipe Citation: https://www.tastemade.com/shows/make-this-tonight/summers-with-grandma/recipes/creamed-collard-greens/