Creamed Greens With Chestnuts Recipes
CREAMED BRAISING GREENS
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
- In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
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- Wash and remove any tough stems from your greens. This will be especially important if you are using kale. Put the greens, water, and salt in a large pot and bring to a covered boil. Reduce the heat to medium-low and simmer for 20 minutes.
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- When the greens have cooked for 20 minutes there shouldn't be much excess water in the pot. Remove the greens to a cutting board and make a neat round pile in the center of the board. Using the lid from your pot press on the greens while tilting your cutting board into the sink. Press the greens until very little water remains. Using a sharp knife cut the pressed greens in one direction about every half inch. Make a quarter turn to your cutting board and cut through the greens again across the previous cuts. This will give you nice even pieces to add to the sauce.
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