Mmm, mmm, mmm… Grandma’s creamed greens recipe, secretly shared (shhhh). Crispy bacon adds a smoky and salty flavor to the slow simmered collard greens—super delicious!
- In a large skillet, brown the bacon over medium-high heat, stirring frequently. Remove the bacon and drain on a paper towel.
- Add the butter to the pan, melt, and sauté the onions for 3 minutes or until tender and translucent. Stir in the flour, creating a roux, and whisk in the milk and cream.
- Bring to a simmer, reduce heat to medium-low, and stir in the collard greens. Season with the salt and paprika.
- Cover, and cook for 20–30 minutes or until greens are tender and sauce has thickened slightly. Stir in bacon before serving.
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