Best Creamed Collard Greens With Bread Crumbs Recipes

Creamed Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Steps:

Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

Creamy Collard Greens and Bacon image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

2 cups water
4 ounces smoky bacon, sliced crosswise into 1/4-inch strips
8 pounds collard greens, stems and tough inner ribs discarded
2 large onions, chopped
3/4 cup coarse dry bread crumbs
1/4 cup plus 2 tablespoons freshly grated Parmesan
1 tablespoon minced parsley leaves
1 teaspoon minced sage leaves
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
Butter, for greasing dish
2 cups heavy cream
Salt and freshly ground black pepper
3 large eggs, lightly beaten

Steps:

In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
Preheat the oven to 350 degrees F.
Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.

Creamed Collard Greens With Bread Crumbs image

Provided by Tiffany Bannworth

Time 20m

Number Of Ingredients 8

1 pkg frozen collard greens, 16 oz.
1/2 c milk
1 Tbsp chopped garlic
1 Tbsp butter
3 Tbsp roasted red peppers, chopped
1 c seasoned Panko (bread crumbs)
1 tsp lemon pepper salt
1/2 tsp chicken bouillon powder

Steps:

1. In a pan, add milk, collard greens, butter, and garlic. Cook on low/med until collards melt and are warmed through.
2. Add chopped roasted red peppers, chicken bouillon powder, and lemon pepper salt. Stir well.
3. Then, add bread crumbs.
4. Stir well until cooked through.
5. I recommend serving with my other recipe, as seen in the photo. https://www.justapinch.com/recipes/bread/muffins/welsh-rarebit.html