Creamed Collard Greens

Ingredients for Creamed Collard Greens

• 2 large bunches collard greens (about 675g), centre stems removed and leaves cut into 1/2" strips

• Sal kosher

• 2 cucharaditas de aceite vegetal

• 240ml 1/3" pieces (about 170g ) thick-cut smoked bacon

• Unsalted butter (if needed)

• 2 large shallots, finely chopped

• 3 cucharadas de harina común

• 1 1/2 teaspoons sweet paprika

• 475ml de leche entera

• 475ml de nata doble

• Pimienta negra recién molida

Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.

Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.

Drain all but 45ml bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.