Step 1

Cook bacon in a Dutch oven or large skillet over medium-high heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel-lined platter. Reserve 3 tablespoons drippings in skillet.

Step 2

To the bacon drippings add chopped onion. Cook over medium high heat for around 5 minutes or until tender and beginning to brown. Add garlic, cooking for 1 minute longer.

Step 3

Stir flour into the onion and drippings until absorbed. Gradually add chicken stock whisking until smooth. Bring to a gentle boil then drizzle in the cream whisking constantly over medium-high to prevent sticking. Once combined immediately lower the heat to low and gently simmer for about 3 minutes.

Step 4

To the Dutch oven add drained collards, half of the cooked bacon, salt, black pepper, nutmeg and crushed red pepper flakes. Adjust heat to medium and simmer for about 10-15 minutes or just until the collards are heated through and cream sauce has slightly reduced and coated the greens. Stir periodically to prevent sticking and lower heat to medium-low, if needed.

Step 5

Serve immediately garnished with the reserved bacon and green onions, if desired.