Brown butter creamed winter greens is a delicious and comforting dish that can be enjoyed on any cold winter day. The key to this dish is the brown butter, which adds a rich, nutty flavor to the greens. The greens are then cooked in cream, which makes them luxuriously creamy and tender. To make this dish even more special, it can be served with a variety of toppings, such as toasted nuts, crumbled bacon, or grated cheese. So, if you're looking for a warm and satisfying meal that's perfect for a cold winter day, then brown butter creamed winter greens is the perfect recipe for you.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN-BUTTER CREAMED WINTER GREENS
Provided by John T. Edge
Categories Milk/Cream Leafy Green Vegetable Side Kwanzaa Bacon Winter Collard Greens Mustard Greens Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (side dish) servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
- Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
- Discard stems and center ribs from greens, then coarsely chop leaves.
- Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
- Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
- Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
- Stir in lardons, vinegar, and salt and pepper to taste.
CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
WINTER GREENS WITH BACON BUTTER
We used kale in this sumptuous side dish, but any winter green would work well. Try cavolo nero or chard.
Provided by Cassie Best
Categories Side dish
Time 35m
Number Of Ingredients 3
Steps:
- Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool.
- Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months.
- Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.
Nutrition Facts : Calories 140 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MIXED WINTER GREENS WITH BROWN BUTTER BREADCRUMBS
Give your greens a bit of crunch with this fresh-tasting side dish
Provided by Stephen Terry
Time 25m
Number Of Ingredients 8
Steps:
- Melt the butter in a large frying pan over a medium heat until it turns a nut-brown colour. Add the breadcrumbs and garlic, then fry, stirring, until golden. Add the parsley and lemon zest. Season with a little salt, then tip onto a piece of kitchen paper and let cool.
- Heat the oil in a large pan over a medium heat, then cook the kale until just softened - add a splash of water if it starts to stick. Add the spinach, then cook for 3-4 mins. Drain any excess water from the pan, then season with sea salt and black pepper. Spoon into a serving dish, top with the breadcrumb mixture and serve.
Nutrition Facts : Calories 297 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 1.02 milligram of sodium
BROWN-BUTTER CREAMED WINTER GREENS
Steps:
- Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add the flour and cook, stirring, 1 minute.
- Add the milk in a stream, whisking, then add the shallot, bay leaf, and peppercorns. Bring to a boil, whisking, then simmer, whisking occasionally, 5 minutes. Strain the béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover the surface with parchment.
- Discard the stems and center ribs from the greens, then coarsely chop the leaves.
- Cook the bacon in a wide 8-quart heavy pot over medium heat, stirring occasionally, until golden brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.
- Heat the remaining 4 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, then cook the onion, stirring, until softened, about 3 minutes.
- Increase the heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding the next. Add the béchamel, cream, garlic, red pepper flakes, salt, and pepper and boil, uncovered, stirring, until the sauce coats the greens and the greens are tender, about 10 minutes.
- Stir in the bacon, vinegar, and salt and pepper to taste.
- DO AHEAD
- The BÉCHAMEL SAUCE can be made 1 day ahead and chilled, its surface covered with parchment; stir before using. The greens can be chopped 1 day ahead and chilled in a large sealed bag.
Tips:
- Use fresh, seasonal winter greens. This will ensure that your dish is packed with flavor and nutrients.
- Brown the butter before adding the greens. This will give the butter a nutty flavor and help to bring out the sweetness of the greens.
- Add a splash of vinegar or lemon juice. This will help to brighten the flavors of the dish and prevent the greens from becoming too heavy.
- Season the greens to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or red pepper flakes, to taste.
- Serve the greens immediately. They are best when they are still slightly warm.
Conclusion:
Brown butter creamed winter greens is a simple but delicious dish that is perfect for a winter meal. The greens are tender and flavorful, and the browned butter adds a rich, nutty flavor. This dish is also very versatile and can be served as a side dish, a main course, or even a soup. So next time you're looking for a healthy and flavorful winter dish, give brown butter creamed winter greens a try. You won't be disappointed!
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