Ingredients
- 2 bunches collard greens center stems removed and cut into 1/2″ strips
- 2 teaspoons coconut oil (or butter)
- 8 slices bacon cut into 1/3 inch pieces
- 2 small shallots
- 1 1/2 teaspoons Redmond Real salt
- 8 ounces cream cheese (or Kite Hill cream cheese for dairy free)
- 1 cup chicken broth (or vegetable broth)
- Salt and pepper to taste
Instructions
- 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 crispy 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
- Drain all but 3 tablespoons bacon drippings from a pot, adding butter if needed to measure 3 tablespoons. Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add paprika; stir constantly for 2 minutes. Whisk in cream cheese and broth; whisking often to combine until smooth. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.
Nutrition
Calories: 281.7 | Fat: 20.9g | Protein: 11.8g | Carbohydrates: 12.2g | Fiber: 4.3g | P:E Ratio: 0.4