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This recipe uses fresh collard greens, bacon, butter, chopped onions, canned chicken broth, and a packaged Béchamel Sauce.

Rinse collard greens. Trim and discard thick stems, and coarsely chop. Cook the bacon and drain on paper towels.

Add butter and onions to a large skillet. Sauté onions until tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, and remaining bacon.

Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes. Drain collards, reserving 1 cup liquid. Stir in packaged Béchamel Sauce.

Recipe by John Currence

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