Creamed Collard Greens with Parmesan Crumbs Recipe

Name: Creamed Collard Greens with Parmesan Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cheese; 1 tablespoon minced parsley; 1 teaspoon minced sage; 1 garlic clove, minced; 1 tablespoon extra-virgin olive oil; 2 cups heavy cream; Salt and freshly ground pepper; 3 large eggs, lightly beaten

Servings: persons

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 cheese
1 tablespoon minced parsley
1 teaspoon minced sage
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
2 cups heavy cream
Salt and freshly ground pepper
3 large eggs, lightly beaten

1
In a large stockpot, add the water and bacon and bring to a boil.
2
Add the collard greens by handfuls, stirring until each batch is wilted before adding more.
3
Bring to a boil and add the onions.
4
Cover and simmer over moderate heat until the collards are very tender, about 40 minutes.
5
Remove from the heat and let cool, then squeeze the collards almost dry and coarsely chop them.
6
Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan cheese, minced parsley, sage, garlic and extra-virgin olive oil.
7
Pulse until just blended.
8
Preheat the oven to 350.
9
Generously butter a shallow 4-quart casserole.
10
In a large bowl, mix the collards with the cream and season with salt and pepper.
11
Stir in the eggs until blended and spread the collards in the prepared casserole.
12
Cover with foil and bake for 30 minutes.
13
Sprinkle the Parmesan crumbs over the collards and bake for about 20 minutes longer, or until the crumb topping is golden.
14
Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp.
15
Serve hot.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Creamed Collard Greens with Parmesan Crumbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Collard Greens with Parmesan Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions