Creamed Collard Greens

This is the recipe that I am most often asked about.  Everyone loves it – young and old.  There are NEVER leftovers. This is not a quick recipe and you will need to be prepared to let them cook for at least an hour and a half, but it is totally worth it.  I have already had a few friends ask when and if I would be posting this recipe. My secret is now out.  Enjoy.

What you will need:

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3 bunches of collard greens
6 slices bacon – diced
1 sweet onion – sliced
1/4 cup hot sauce
3 tablespoons sugar
3 tablespoons apple cider vinegar
1 cup chicken stock
salt and pepper to taste
1 cup heavy cream

Prepare the greens by thoroughly rinsing in cold water, cutting out the tough center stems and finely slicing into even strips.

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Cook down the bacon in a large cast iron dutch oven.  When it just begins to brown and crisp, add the onions.

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Cook the onions and bacon down until they look like this:

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Then add the chicken stock and scrape all of the browned bits from the bottom of the pan.
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Next add the sugar, hot sauce, vinegar and salt and pepper and stir until bubbling.

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Add the greens a little at a time while stirring to coat with the liquid.  Put the lid on and cook over medium heat for 1 hour, stirring every 10 minutes or so.  You want it to be continually bubbling but not a violent boil.  If you notice the pan getting dry, add a little bit more stock.  You do NOT want too much liquid in the pot.  After an hour, your greens should look like this:

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Remove the lid and add the heavy cream to the greens.  Stir in and let cook with no lid for an additional 20-30 minutes on medium.

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When the greens are creamy and the liquid has transformed into a creamy sauce coating the greens, you’re there.

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These are a great side to any country dish from meatloaf to fried chicken.  If you are looking for a great meatloaf, try my recipe for bacon wrapped meatloaf found here:

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http://woodenappleblog.com/2015/10/26/bacon-wrapped-meatloaf/

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