Creamed Braising Greens

5.0(468)

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.

by Julia Moskin

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SouthernSide Dish

Servings

8 servings

Total time

30 min

Calories / serving

248 kcal

Ingredients (7)

serves

6 tablespoons butterbutter
2 cloves garlic, mincedgarlic
1 shallot, thinly slicedshallot
1 cup heavy creamheavy-cream
Pinch freshly grated nutmegnutmeg
Saltsalt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

Instructions (2 steps)

01In 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.
02In 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.

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Rich recipe — supports nutrition-aware planning.