6 ounces bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
6 peppercorns black
1 tablespoon cider vinegar to taste
2 tablespoons flour all-purpose
2 garlic cloves minced
3.5 pounds winter greens such as collards mixed
0.5 cup heavy cream
1 cup onion finely chopped
1 teaspoon red-pepper flakes dried hot
2 tablespoons shallots minced
1 turkish or
0.8 stick butter unsalted divided
2 cups milk whole
Equipment
bowl
paper towels
sauce pan
baking paper
whisk
pot
sieve
Directions
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
Discard stems and center ribs from greens, then coarsely chop leaves.
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes.
Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next.
Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
Stir in lardons, vinegar, and salt and pepper to taste.
·Béchamel sauce can be made 1 day ahead and chilled, its surface covered with parchment. Stir before using.·Greens can be chopped 1 day ahead and chilled in a large sealed bag.
