DFM Recipe Box: Creamed Braising Greens
Creamed spinach is delicious, but we’re also fans of preparing heartier greens the same way for a more vibrant and rich dish. Try this side dish this week on a cooler night with a roast or roasted chicken. Or, make for breakfast served with biscuits and country ham!
Creamed Braising Greens – Serves 8
6 tablespoons unsalted butter
2 cloves garlic, minced*
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt, to taste
3-4 pounds young greens (collards, kale, chard, or mustard), stemmed and finely shredded**
In a saucepan, melt 2 tablespoons of butter over high heat. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes. Add the nutmeg and salt to taste. Remove from heat and using a hand blender, purée until smooth.
In a large pot, heat the remaining 4 tablespoons butter over high heat. 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 and adjust seasoning adding more nutmeg and salt if needed, serve hot.