Creamed Collards

• 4 1/2 lbs fresh collard greens
• 1 lb bacon, chopped
• 1/4 cup butter
• 2 large onions, chopped
• 3 cups chicken broth
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Bechamel sauce
• 1/2 cup butter
• 2 medium shallots, minced
• 2 garlic cloves, pressed
• 3/4 cup all-purposed flour
• 4 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg

1. Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
2. Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
3. Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
4. Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
5. Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
6. Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

collard greens, bacon, butter, onions, chicken broth, apple cider vinegar, salt, pepper, bechamel sauce, butter, shallots, garlic, allpurposed flour, milk, salt, pepper, nutmeg

Taken from www.food.com/recipe/creamed-collards-335829 (may not work)