Creamed Collard Greens

INGREDIENTS

• 2 large bunches collard greens (about 1 1/2 lb.), center stems removed and leaves cut into 1/2” strips
• Kosher salt
• 2 teaspoons vegetable oil
• 1 cup 1/3” (about 6 oz.) thick-cut smoked bacon
• Unsalted butter (if needed)
• 2 large shallots, finely chopped
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons sweet paprika
• 2 cups whole milk
• 2 cups heavy cream
• Freshly ground black pepper

• PREPARATION
• 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 3 Tbsp. bacon drippings from pot, adding butter if needed to measure 3 Tbsp. 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.
• Serves 8-10.
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