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.
COCONUT CREAMED GREENS
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Fall Collard Greens Mustard Greens Kale Garlic Chile Pepper Coconut Ginger Coriander Cilantro Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Tree Nut Free Winter
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. 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.
- Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
CREAMED GREENS WITH CHESTNUTS
Creamed kale, collards, and Swiss chard are studded with chestnuts.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 40m
Number Of Ingredients 14
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 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
STEAK AND CREAMED GREENS PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
- Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
- Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
- Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.
CREAMED SPROUTS WITH CHESTNUTS
Double cream, nutmeg and chestnuts make a luscious addition to traditional Brussels sprouts - just watch this extra-ingulgent side dish disappear on Christmas Day
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil, add the sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
- Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
- Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.
Nutrition Facts : Calories 321 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER CHEESY CREAMED GREENS
Pair the rich, earthy flavour of cavolo nero with cream and salty parmesan to make this perfect veggie side dish. Serve leftovers with roast ham or fish
Provided by Good Food team
Categories Side dish
Time 3h20m
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.
- Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.
Nutrition Facts : Calories 370 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
CREAMED GREENS WITH CHESTNUTS
This is a little more jazzy than creamed spinach. From "Martha Stewart Living" Thanksgiving edition magazine.
Provided by threeovens
Categories Greens
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 261.1, Fat 16.4, SaturatedFat 9.9, Cholesterol 47.9, Sodium 153.2, Carbohydrate 21.6, Fiber 3.3, Sugar 3.4, Protein 5.7
CHESTNUT CREAM FILLING
My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.
Provided by frenchy
Categories World Cuisine Recipes European French
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Score the skin of each chestnut with a sharp paring knife.
- Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
- Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.
- Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
- Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
- Stir chestnut puree into the egg mixture, making sure to blend in well.
Nutrition Facts : Calories 1372.5 calories, Carbohydrate 282.2 g, Cholesterol 32.6 mg, Fat 20.7 g, Fiber 45.9 g, Protein 14 g, SaturatedFat 7.3 g, Sodium 34.9 mg, Sugar 83.6 g
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