No way around it, I love collard greens and I think they are a fantastic holiday dish any way you prepare them. This is just one easy, pretty way to serve up a mess of greens sure to convince those less familiar with the veggie that it should be more than a southern meal staple. If at the end of the bake time the topping isn't as golden and crisp as you would like just turn the broiler on for a few minutes.
Creamed Collard Greens
(serves: 12)
4 oz bacon, chopped
8 lbs collard greens, ribs removed
2 onions, chopped
2 c heavy cream
3 large eggs
1 c dry bread crumbs
1/2 c Parmesan, grated
1 round tbs Parsley, chopped
1 round tsp sage, minsed
1 large clove garlic, minced
1 tbs of olive oil
kosher salt
ground pepper
Preheat the oven to 350
1) Bring water to boil in a large pot and add the bacon. Add the greens gradually letting each bunch wilt before adding more.
2) Add the onions and let it all simmer, covered, for 40 minutes. Remove and drain the collards, and roughly chop
3) In a large bowl combine the collards with the cream and salt and pepper, then add the eggs and stir til blended. Spread the mixture in a buttered 4 qt casserole. Cover with foil and bake for 30 minutes.
4) Throw the bread crumbs, cheese, parsely, sage, garlic and olive oil into a food processor and pulse until blended. Pull the collards from the oven and top with the bread crumb mixture then return to the oven, uncovered, for 20 minutes more.
