CREAMED MIXED GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CREAM AND GREENS
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a large pan over medium heat. Add the shallots and a pinch of salt and saute until soft, 3 to 5 minutes.
- Stir in the greens and another pinch of salt. Cover and turn heat down to low; let steam for 5 minutes.
- Add the cream and slowly massage it into the greens with a wooden spoon. Cook uncovered until the stems are tender, another 5 minutes. Add the nutmeg. Taste and adjust the seasoning with more salt or pepper, if needed.
CREAMED GREENS POTPIE
This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.
Provided by Ali Slagle
Categories dinner, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
- In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
- Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
- Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
- On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
- Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
CREAMY GREEN BEANS PARMESAN
This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.
Provided by Jodster
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g
GREEN GRAPE SALAD
This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.
Provided by NFOSSAZ
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 60.1 g, Cholesterol 43.3 mg, Fat 27.1 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 11.2 g, Sodium 103.5 mg, Sugar 54.6 g
BAKED EGGS AND CREAMY GREENS
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with a rack in top third. Generously butter four 1/2-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet.
- Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.
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- Heat remaining 2 tablespoons oil in a Dutch oven over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Add remaining 1 teaspoon garlic, and cook 30 seconds. Add kale, collards, and 3 tablespoons water. Cook, stirring often, until greens are wilted and tender, 10 to 12 minutes. Add cream cheese, fontina, half-and-half, black pepper, remaining 1 teaspoon salt, and (if desired) crushed red pepper. Cook, stirring constantly, until just heated through, about 8 minutes.
- Transfer to a lightly greased (with cooking spray) 2-quart baking dish, and sprinkle with breadcrumb mixture.
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