This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Creamed Collard Greens

½ pound bacon, diced
1 large onion, minced
4 pounds collard greens, washed, de-stemmed and thinly sliced
4 cups chicken stock
1¼ cups butter, divided
1 cup flour, divided
2 cups milk
2 cups heavy cream
1 teaspoon ground nutmeg
½ teaspoon cayenne pepper
1 cup panko breadcrumbs
½ cup sesame seeds
salt and pepper to taste

In a large Dutch oven, over medium heat, cook bacon until crispy. Drain the fat, and return bacon to the pan. Add onion, and sauté until translucent. Add collard greens and sauté until they are bright green. Add stock, and bring to a simmer.

While greens are cooking, melt 1 cup butter in a saucepot over medium heat until frothy, then whisk in the flour to make a roux. Add in milk, cream, nutmeg and cayenne, and bring to a boil to make a bechamel. (Mixture will be thick). Add the bechamel to the greens, and stir to incorporate. Continue to simmer until they are tender, about 15-20 minutes.

In a sauté pan over medium heat, melt the remaining butter. Add breadcrumbs and sesame seeds, stirring constantly, until they are an even golden brown. Season with salt to taste. When the greens are tender, season them again with salt and pepper to taste, and transfer to a serving dish. Top with the breadcrumb mixture, and serve immediately.

— Recipe courtesy of Jason Alley and The Local Palate