Creamed Collard Greens with Parmesan Crumbs

Name: Creamed Collard Greens with Parmesan Crumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 113 grams smoky bacon, sliced crosswise into 1/4-inch strips; 177 milliliters coarse dry bread crumbs; 4 kilograms collard greens, stems and tough inner ribs discarded; 3 larges eggs, lightly beaten; 1 garlic clove, minced; 473 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 2 larges onions, chopped; 59 milliliters freshly grated Parmesan cheese; 1 Tbsp minced parsley; 1 teaspoon minced sage; 12 servings Salt and freshly ground pepper; 473 milliliters water

Creamed Collard Greens with Parmesan Crumbs might be just the Southern recipe you are searching for. This recipe makes 12 servings with 342 calories, 14g of protein, and 23g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have onions, olive oil, garlic clove, and a few other ingredients on hand, you can make it. It works well as an affordable side dish. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large stockpot, add the water and bacon and bring to a boil.

Ingredients you will need

Bacon

Water

Equipment you will use

Pot

Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes.

Ingredients you will need

Collard Greens

Onion

Remove from the heat and let cool, then squeeze the collards almost dry and coarsely chop them.

Ingredients you will need

Collard Greens

Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan cheese, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.

Ingredients you will need

Extra Virgin Olive Oil

Breadcrumbs

Parmesan

Parsley

Garlic

Sage

Equipment you will use

Food Processor

Preheat the oven to 35

Equipment you will use

Oven

Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards in the prepared casserole. Cover with foil and bake for 30 minutes.

Ingredients you will need

Salt And Pepper

Collard Greens

Butter

Spread

Cream

Egg

Equipment you will use

Oven

Bowl

Aluminum Foil

Sprinkle the Parmesan crumbs over the collards and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp.

Ingredients you will need

Collard Greens

Parmesan

Bread

Equipment you will use

Broiler

Serve hot.

Equipment

Ingredients

Servings:

113grams

smoky bacon, sliced crosswise into 1/4-inch strips 177milliliters

coarse dry bread crumbs 4kilograms

collard greens, stems and tough inner ribs discarded 3larges

eggs, lightly beaten 1

garlic clove, minced 473milliliters

heavy cream 1Tbsp

extra-virgin olive oil 2larges

onions, chopped 59milliliters

freshly grated Parmesan cheese 1Tbsp

minced parsley 1teaspoon

minced sage 12servings

Salt and freshly ground pepper 473milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Maximin Grunhauser Herrenberg Riesling Kabinett. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.