Creamed Collard with Browned Butter and Bacon Recipe

Ingredients

• 4 strips thick-cut bacon, diced
• ½ cup (1 stick) unsalted butter (or coconut oil if dairy-free)
• 2 cups chicken or beef bone broth, homemade or store-bought
• 1 cup finely chopped onions
• 1 bay leaf
• 3 pounds (2 small bunches) collard greens
• ½ cup heavy cream (or full-fat coconut milk if dairy-free)
• 2 cloves garlic, smashed to a paste
• 1 tablespoon coconut vinegar or apple cider vinegar
• ¾ teaspoon fine sea salt
• ½ teaspoon ground black pepper

1. In a large saucepan, cook the diced bacon over medium heat until slightly crisp, about 5 minutes. Remove the bacon and drippings to a bowl and set aside.
2. Place the butter in the same saucepan and cook over high heat for about 5 minutes, whisking. The butter will start to sizzle and foam up. Watch for brown (but not black!) flecks; when they begin to appear, lower the heat. While whisking, slowly add the broth, then add the onions and bay leaf. Bring to a boil and allow to boil for 5 minutes. (Note: If using coconut oil instead of butter, put the oil, broth, onions, and bay leaf in the pan at the same time and boil for 5 minutes.)
Meanwhile, prepare the collards
3. Remove and discard the ribs and stems. Coarsely chop the collard leaves.
4. Stir the greens, cream, garlic, vinegar, salt, and pepper into the broth mixture. Boil for 10 minutes or until the greens are tender. Stir in the reserved bacon and drippings and serve.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.