Creamy Collard Greens And Bacon Recipes

Steps:

• Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
• Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
• Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
• Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Steps:

• In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
• Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
• Preheat the oven to 350 degrees F.
• Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.

Steps:

• Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
• Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
• Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
• Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

Steps:

• Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.