Creamed Braising Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 2cloves garlic, minced
- 1shallot, thinly sliced
- 1cup heavy cream
- Pinch freshly grated nutmeg
- Salt
- 3 to 4pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.
Nutritional analysis per serving (8 servings)
248 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 7 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I use a pizza wheel/cutter. Same for finely chopping fresh herbs.
Can this be made a day ahead of serving?
What is the best way to finely shred the greens?
I’m not super experienced with cooking heartier greens, but I bought two 1-pound bags of chopped curly kale — at least 1 pound less than directed — and the amount was overwhelming. Wound up using just 1.5 bags, and even then there wasn’t nearly enough cream sauce to adequately flavor all the greens. I also found the cooking times woefully inadequate. Although I sautéed the kale for twice as long as directed, the greens were still pretty chewy (and yes, I took great pains to remove all but the slightest stems). All told, my results were basically unappealing and unappetizing. Next time I will simply use tender greens like chard and/or spinach — just as healthy and a lot easier to work with!
I’m not super experienced with cooking heartier greens, but I bought two 1-pound bags of chopped curly kale — at least 1 pound less than directed — and the amount was overwhelming. Wound up using just 1.5 bags, and even then there wasn’t nearly enough cream sauce to adequately flavor all the greens. I also found the cooking times given woefully inadequate. I sautéed the kale for twice as long as directed, but my greens were still pretty tough and chewy, making the entire dish rather unpleasant and unappetizing. In future, I will try this recipe with tender greens like chard and spinach. Just as healthy — and a lot easier to work with!
I found the guidance for collards to lead to overly toothsome collards. I think I also prefer them with more of an acidic bite than creamy. I'll stick to this preparation method for more tender greens like spinach.