Creamed Collard Greens
['2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips', 'Kosher salt', '2 teaspoons vegetable oil', '1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon', 'Unsalted butter (if needed)', '2 large shallots, finely chopped', '3 tablespoons all-purpose flour', '1 1/2 teaspoons sweet paprika', '2 cups whole milk', '2 cups heavy cream', 'Freshly ground black pepper']
Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
Heat oil in a large heavy pot over medium heat. 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.
Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. 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. Transfer creamed greens to a serving dish; garnish with reserved bacon.
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