Creamed Collard Greens

Ingredients

• 10 servings pepper black freshly ground
• 1.5 pounds collard greens cut into 1/2" strips
• 3 tablespoons flour all-purpose
• 2 cups cup heavy whipping cream 
• 10 servings kosher salt 
• 2 large shallots finely chopped
• 1.5 teaspoons paprika sweet
• 10 servings butter unsalted (if needed)
• 2 teaspoons vegetable oil 
• 2 cups milk whole

Equipment

• bowl
• paper towels
• whisk
• pot
• slotted spoon

Directions

1. Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes.
2. Transfer to a large bowl of ice water to cool. Squeeze dry.
3. Heat oil in a large heavy pot over medium heat.
4. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
5. Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons
6. Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes.
7. Add flour and paprika; stir constantly for 2 minutes.
8. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper.
9. Transfer creamed greens to a serving dish; garnish with reserved bacon.