Creamed Collard Greens

📝 Ingredients

• 1/2 lb bacon (chopped)
• 2 27 oz cans collard greens i.e. Glory or similar (well drained )
• 1 medium onion (finely diced)
• 3 medium cloves garlic (minced)
• 3 Tbsp all purpose flour
• 1 1/2 cups low sodium chicken stock or chicken broth
• 1 1/2 cups heavy cream
• 1 tsp kosher salt (plus additional for salting water)
• 1 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp crushed red pepper flakes (optional)

👨‍🍳 Instructions

1. 1Cook bacon in a Dutch oven or large skillet over medium-high heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel-lined platter. Reserve 3 tablespoons drippings in skillet.
2. 2To the bacon drippings add chopped onion. Cook over medium high heat for around 5 minutes or until tender and beginning to brown. Add garlic, cooking for 1 minute longer.
3. 3Stir flour into the onion and drippings until absorbed. Gradually add chicken stock whisking until smooth. Bring to a gentle boil then drizzle in the cream whisking constantly over medium-high to prevent sticking. Once combined immediately lower the heat to low and gently simmer for about 3 minutes.
4. 4To the Dutch oven add drained collards, half of the cooked bacon, salt, black pepper, nutmeg and crushed red pepper flakes.
5. 5Simmer over medium heat for about 10-15 minutes or just until the collards are heated through and cream sauce mixture has slightly reduced and coated the greens. Stir periodically to prevent sticking and lower heat to medium-low, if needed.
6. 6Serve immediately garnished with the reserved bacon and green onions, if desired.