Brown-Butter Creamed Winter Greens

Name: Brown-Butter Creamed Winter Greens
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 170 grams bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons); 6 black peppercorns; 1 Tbsp cider vinegar, or to taste; 2 Tbsps all-purpose flour; 2 garlic cloves, minced; 2 kilograms mixed winter greens such as collards, mustard greens, and kale; 118 milliliters heavy cream; 237 milliliters finely chopped onion; 1 teaspoon dried hot red-pepper flakes; 2 Tbsps minced shallot; 1 Turkish or 1/2 California bay leaf; 1 sticks unsalted butter, divided; 473 milliliters whole milk

Brown-Butter Creamed Winter Greens might be just the side dish you are searching for. One serving contains 405 calories, 11g of protein, and 33g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. Head to the store and pick up red-pepper flakes, heavy cream, peppercorns, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Peppercorns

Bay Leaves

Shallot

Sauce

Milk

Equipment you will use

Baking Paper

Whisk

Sieve

Bowl

Discard stems and center ribs from greens, then coarsely chop leaves.

Ingredients you will need

Greens

Ribs

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.

Equipment you will use

Pot

Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Equipment you will use

Paper Towels

Pot

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.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next.

Ingredients you will need

Greens

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.

Ingredients you will need

Garlic

Greens

Pepper

Cream

Sauce

Salt

Stir in lardons, vinegar, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vinegar

·Béchamel sauce can be made 1 day ahead and chilled, its surface covered with parchment. Stir before using.·Greens can be chopped 1 day ahead and chilled in a large sealed bag.

Ingredients you will need

Greens

Sauce