Creamed Collard Greens with Bacon and Leeks

Not Your Grandmother’s Collards

Collard greens are a staple dish made in most Southern households during Thanksgiving. We usually cook them low and slow with smoked meats in a well seasoned brothy bath. The aroma of these braised greens reminds me the most of the holidays.

My take on the fibrous leafy green this year is to treat it like a creamed spinach. Instead of your typical heavy cream, I use coconut milk, half and half, chicken stock, bacon, and my secret ingredient: allspice. Allspice adds earthy notes reminiscent of nutmeg that’s traditionally used in creamed spinach. Also, finishing this dish in the oven until it’s bubbling really tenderizes the greens. For variety, try my version this year, and let me know what you think.

Author: Foodie On The Fly

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Creamed Collard Greens with Bacon and Leeks

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 2 (16-ounce) bags shredded collard greens, large stems removed
• 4 slices slab bacon, chopped
• 1 cup chopped leeks
• 3 tbsp all-purpose flour
• 1 cup coconut milk
• 1 cup half and half
• 1 cup chicken broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp allspice
• 1 tsp smoked paprika
• grated parmesan (optional)

Instructions

1. Preheat oven to 350°.
2. Grease a 2-quart baking dish with cooking spray.
3. Over high heat bring a large Dutch oven with salted water to a boil and add greens. When water returns to a boil, drain greens, and transfer to ice water to stop the cooking process. Drain and squeeze the greens thoroughly until dry.
4. In the Dutch oven, cook bacon over medium heat until crisp, 5 to 7 minutes. Remove bacon and let drain on paper towels. Leave the drippings in the pot.
5. Add leeks to the pot and cook until golden brown, 5 to 7 minutes. Whisk in flour, cook for 1 minute. Whisk in coconut milk, half and half, and chicken broth, and bring to a boil. Cook, whisking frequently until thickened. Stir in greens and bacon until well coated. Add salt, pepper, allspice, and smoked paprika and stir. Taste mixture and adjust seasoning if needed. Spoon into baking dish.
6. Bake until hot and bubbly, 25 to 35 minutes. Let stand for 5 minutes before serving.

Notes:

Top with freshly grated parmesan.

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