
Creamed Collard Greens
Make this Tonight - "Summer’s in the South with Grandma"
10
Prep Time (minutes)
45
Cook Time (minutes)
4
ServingsIngredients
- 8 sups 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
Steps
- Preheat oven to 400°F.
- Slice bacon into 1/2 inch pieces, slice the shallots thin.
- In a deep pot add bacon a sliced shallots of low heat and cook until fat renders out of the bacon.
- 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.
- 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.
- Remove from the heat and add the parmesan. Season with salt and pepper and stir to combine.
- In a small bowl combine the panko bread crumbs with the olive oil season with salt and pepper.
- Take the collard green mixture and lay it in a large cast iron skillet and top with the panko breadcrumbs.
- Bake for about ten minutes, or until golden brown on top, bubbling and thickened. Allow to cool slightly.