CREAMED BRAISING GREENS
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.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED MUSTARD GREENS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.
BRAISED GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
BRAISED GREENS
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams
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CREAMED GREENS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (8)Servings 6-8
- Toss breadcrumbs with 3 Tbsp. oil in a large skillet; season with salt and pepper. Set over medium-high heat and toast, tossing often, until golden brown and crisp, about 4 minutes. Set aside.
- Bring cream to a simmer in a medium saucepan over medium heat. Add garlic and nutmeg; season with salt and pepper. Simmer until reduced by half, 15–20 minutes. Once the cream gets added to the wilted greens, it will dilute and loosen up a bit, so it’s better to aim for thicker rather than thinner.
- Meanwhile, heat remaining 3 Tbsp. oil in a large Dutch oven or other heavy pot (5.5 qt. or larger) over medium. Add a large handful of greens and season with salt and pepper. Cook until slightly wilted and there’s room to add more greens to pot. Add another large handful of greens, season, and repeat process until all of the greens have been added. Continue to cook, stirring often, until greens are bright green and very tender and most of the liquid released from greens has evaporated, 10–22 minutes, depending on the greens you’re using; spinach will release more liquid than kale.
- Add cream mixture and crème fraîche to greens and mix to coat evenly. Taste and season with more salt and pepper as needed. Cook just until heated through, about 2 minutes.
BRAISING GREENS — MORE THAN GOURMET
From morethangourmet.com
4/5 (11)Category Using Veggie Broth ConcentrateServings 4
- In a large skillet, warm olive oil over medium heat. Add onion and red pepper flakes and sauté 3-5 minutes, until onion is translucent.
- Add greens, a handful at time, turning them with tongs to coat with oil. Add diluted Kitchen Accomplice Veggie Broth Concentrate, cover pan, and reduce heat to low.
- Simmer until greens are tender, about 10 minutes. (Sturdier greens may require additional cooking time, while more tender ones may require less.) Remove the lid and continue simmering until most of the liquid has evaporated. Season greVeggie Broth Concentrateens with salt and pepper to taste and a little lemon juice or vinegar, if you wish.
COCONUT CREAMED GREENS RECIPE | BON APPéTIT
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4.9/5 (21)Author Andy BaraghaniServings 8Estimated Reading Time 3 mins
- Preheat oven to 350°. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.
- Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
- Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
- Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.
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