Creamy Pimento Cheese Collard Greens

Directions

Preheat the oven to 350°F.
Bring a large stockpot of salted water to a boil.
Prepare a large mixing bowl with ice water.
Blanch the collard greens in the boiling water for 1 minute (this softens and removes some of the bitterness). Immediately plunge the greens into the ice water to cool. Remove from the water and lightly squeeze the greens to remove excess water. Repeat these steps with the spinach.
In a 3 to 4-qt stockpot over medium heat, cook the bacon until brown and crisp. Remove the bacon and reserve, leaving the rendered fat in the stockpot. Stir in the onions and sauté until softened.
Slice the collard greens into strips about 1'' wide. Rough chop the spinach. Place both in the stockpot with the bacon fat. Add the cider, chicken stock, 1/8 tsp nutmeg, and 2 tsp salt. Stir together and bring to a simmer. Braise this mixture on the stove top for about 15 minutes, then strain and reserve the vegetables.
In a 3 to 4-qt stockpot over medium heat, melt the butter. Whisk in the flour to make a roux and cook for about 2 minutes. Do not let the roux brown. Whisk in the heavy cream, milk, remaining nutmeg, and remaining salt. Simmer, while whisking, until the mixture thickens. Stir in the prepared greens, followed by the pimento cheese. Remove from the heat.
Pour the mixture in a 1.5-qt oven-safe casserole dish. Sprinkle the Parmesan evenly overtop.
If you want to make this side ahead and serve a few days later, refrigerate and bake it when ready. Otherwise, place the casserole dish in the oven and bake for 30–45 minutes until just bubbling around the edges and slightly browning on top. Remove from the heat and keep hot until ready to serve.