A classic side with a Southern twist.
Yes, we said it.
Bring a large pot of salted water to a boil over high.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Drain and rinse with cold water.
Squeeze to release any excess liquid.
Cook chopped bacon in a large skillet over medium-high, stirring often, until crisp, about 10 minutes.
Transfer cooked bacon to a paper towel-lined plate.
Reserve 2 tablespoons drippings in skillet.
Add yellow onion to skillet, and cook, stirring often, until tender, about 5 minutes.
Stir in flour, and cook, stirring constantly, until toasted, about 1 minute.
Gradually stir in cream and chicken broth.
Bring to a boil over medium-high, stirring constantly.
Simmer, stirring often, until collards are tender and liquid is reduced, about 15 minutes.
Stir in salt and pepper.
Top with remaining cooked bacon, and serve.
