Corn Bread and Collard Dressing

• 6 slices bacon, chopped
• 1 small bunch collard greens, ribs removed, sliced into very thin ribbons
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 8 cups cubed day-old yellow cornbread (see page 23)
• 4 cups chicken broth
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley

1. Preheat the oven to 375 degrees F, and butter a 4-quart casserole.
2. Cook the bacon in a large, heavy skillet set over medium heat until the bacon is crisp and the fat has rendered.
3. Remove the bacon with a slotted spoon, and discard all but 2 tablespoons of the bacon fat.
4. Saute the vegetables, garlic, and thyme in the hot bacon fat until tender, about 8 minutes.
5. Season with the red-pepper flakes, salt, and pepper, and set aside to cool slightly.
6. While the vegetables are cooking, spread the corn-bread cubes on a baking sheet and toast in the hot oven for 5 to 6 minutes, until they brown slightly on the edges.
7. Put the cubed corn bread in a very large mixing bowl.
8. Pour the broth and beaten eggs over the corn bread.
9. Add the vegetable mixture, bacon, and parsley, and toss all together.
10. Spoon the dressing into the prepared casserole dish, and cover with foil.
11. Bake for 30 minutes; then uncover and continue baking for 15 minutes more, to give it a nice crust.

bacon, collard greens, onion, carrot, stalks celery, garlic, thyme, redpepper, kosher salt, chicken broth, eggs, parsley

Taken from www.epicurious.com/recipes/food/views/corn-bread-and-collard-dressing-384095 (may not work)