In the kitchen today, we welcome Nick Rabar from Avenue N making Creamed Collard Greens with Bacon Crumbs.


  • 2 bunches Collard Greens, No stems, washed, chopped
  • 4 slices Bacon, diced, rendered
  • 1 Shallot, minced
  • 1 quart Chicken Stock
  • 2 Tablespoons Apple Cider Vinegar
  • 1 quart Heavy Cream
  • 1 cup Parmesan Cheese
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper
  • 1/2 cup Bread Crumbs (with cooked bacon, parmesan, thyme and butter)


  1. Sauté bacon and add shallots when almost cooked.
  2. Add Collards and briefly sauté. Add stock and cover. Reduce heat and cook for 2 hours checking occasionally to ensure liquid has not evaporated. Remove and lightly strain.
  3. Add cream back to the pot and bring to a boil.
  4. Reduce to a simmer and add parmesan, salt and pepper.
  5. Fold in cooked greens, top with bread crumbs.

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