Creamed Braising Greens

By Julia Moskin

Creamed Braising Greens
Michael Kraus for The New York Times
Total Time
30 minutes
Rating
5(472)
Comments
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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.

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Ingredients

Yield:8 servings
  • 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.
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
472 user ratings
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Comments

Peg

I use a pizza wheel/cutter. Same for finely chopping fresh herbs.

Carolyn

Can this be made a day ahead of serving?

Fred Nation

What is the best way to finely shred the greens?

Michaell Z

This was great and really easy. BF LOVED them. It made a lot for two, and we were happy to have the leftovers. I used a combo of nettles and spinach for the greens. And coconut milk since that’s all I had. Oh, and some bacon… A new fave!

Continuous Presently

This with Lopez-Alt-style crispy potatoes = perfect meal! (We used collards, did 1/2 & 1/2, & skipped the blending. Still felt & tasted plenty luxurious.)

Embo

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!

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