Creamy Collard Greens And Bacon
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Water2 large
Onion (chopped)3 cup
Bread Crumb (coarse dry)1 tbsp
Extra-Virgin Olive Oil2 cups
Heavy Cream1
Salt3 large
Egg (lightly beaten)Directions:
1
In a large stockpot, add the water and bacon and bring to a boil over high heat
2
Add the collard greens by handfuls, stirring until each batch is wilted before adding more
3
Bring to a boil and add the onions
4
Cover and simmer over moderate heat until the collards are very tender, about 40 minutes
5
Remove from the heat and let cool, then squeeze the water out of the collards until almost dry
6
Place collards on a cutting board and coarsely chop
7
Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil
8
Pulse until just blended
9
Preheat the oven to 350 degrees F
10
Generously butter a shallow 4-quart casserole
11
In a large bowl, mix the collards with the cream and season with salt and pepper
12
Stir in the eggs until blended and spread the collards into the prepared casserole
13
Cover with foil and bake for 30 minutes
14
Remove from the oven and sprinkle the Parmesan crumbs over the collards
15
Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden
16
Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp
17
Serve hot
18
Tastes great with fried chicken