Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

37 CHRISTMAS COOKBOOK

Paprika

Creamed Greens

MAKES 6 TO 8 SERVINGS

Cook this side just before guests

arrive for best texture. Step 1 can be

completed and greens chilled up to

6 hours ahead of time.

4½ teaspoons kosher salt, divided

2 pounds fresh collard and

mustard greens, stemmed

and chopped

2 teaspoons olive oil

1 small red onion, sliced

3 cloves garlic, minced

1 tablespoon chopped fresh

thyme

3 tablespoons all-purpose flour

1½ teaspoons smoked paprika

¾ teaspoon ground black pepper

4 cups half-and-half

1. In a large Dutch oven, pour
   water to a depth of 4 inches; add
   3 teaspoons salt, and bring to a
   boil over medium-high heat. Add
   greens; cook until crisp-tender,
   about 4 minutes. Remove using a
   slotted spoon, and place in an ice
   bath. Drain well, and squeeze dry.


2. Wipe pot dry; add oil and heat
   over medium heat. Add onion;
   cook until tender, about 5 minutes.
   Add garlic and thyme; cook until
   fragrant, about 1 minute. Stir in
   flour, paprika, and pepper; cook
   for 1 minute. Whisk in half-and-
   half until smooth; bring to a boil.
   Stir in greens and remaining
   1½ teaspoons salt; reduce heat to
   medium-low. Cover and simmer,
   stirring occasionally, until sauce
   thickens, about 15 minutes.

Bacon Cornbread

Dressing

MAKES 6 TO 8 SERVINGS

Assemble dressing and cover with

foil up to 2 hours ahead. Place

in oven before starting Paprika

Creamed Greens.

8 slices thick-cut bacon,

chopped

1 small yellow onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh

rosemary

1 tablespoon chopped fresh

thyme

10 cups (1½-inch pieces) cubed

cornbread

1½ cups low-sodium chicken

broth

1 cup shredded fontina cheese,

divided

1 large egg, beaten

½ teaspoon kosher salt

¼ teaspoon ground black

pepper

Garnish: chopped fresh rosemary,

chopped fresh thyme

1. Preheat oven to 350°. Spray
   a 13x9-inch baking dish with
   cooking spray.


2. In a large saucepan, cook bacon
   over medium heat until crisp,
   about 8 minutes. Remove bacon
   using a slotted spoon, and let
   drain on paper towels, reserving
   drippings in pan.


3. Add onion to pan; cook until
   tender, about 5 minutes. Add
   garlic, rosemary, and thyme; cook
   until fragrant, about 1 minute.


4. In a large bowl, stir together
   bacon, onion mixture, cornbread,
   broth, ½ cup cheese, egg, salt, and
   pepper. Spoon into prepared dish.
   Sprinkle with remaining ½ cup
   cheese; cover with foil.


5. Bake for 15 minutes. Uncover
   and bake until golden brown,
   about 20 minutes more. Garnish
   with rosemary and thyme,
   if desired.