In the Kitchen: Creamed Collard Greens with Bacon Crumbs

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

Ingredients:

• 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)

Directions:

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.