Creamed Greens With Chestnuts Recipes

CREAMED GREENS WITH CHESTNUTS

Steps:

• Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine. Cover, and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.
• Add 4 tablespoons butter to pan, and melt over high heat. Add shallots, garlic, and chard stems, and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.
• Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.
• Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.

CREAMED MIXED GREENS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
• Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
• Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

CREAMED GREENS WITH CHESTNUTS

Steps:

• Wash greens and shake off excess water.
• Heat a large skillet over high heat, add kale, collards, 1 teaspoon salt, and the wine; cover and cook until the greens wilt, about 2 minutes.
• Reduce heat to medium, cook the greens until they are almost tender, turning occasionally, about 15 minutes; remove lid and add the chard leaves, cooking and turning about 3 minutes, then remove to a bowl.
• Add 4 tablespoons of butter to the skillet and melt over high heat; add the shallots, garlic, and chard stems and saute until softened, about 3 minutes.
• Stir in the chestnuts and saute 1 minute; return greens to skillet and toss to incorporate, then remove from heat.
• Melt remaining 2 tablespoons of butter in a saucepan over medium high heat; whisk in flour, then slowly whisk in milk and cream.
• Simmer, whisking constantly, until sauce thickens and begins to coat the back of a metal spoon, about 2 minutes; whisk in nutmeg and pepper flakes, season with salt.
• Stir the sauce into the greens and cook over medium heat until heated through.
• If not serving immediately, cool completely and refrigerate; reheat over low heat.