Creamed Greens (Chard + Collard Greens)
For the last supper project, Michael and I decided to team up again. We started with a visit to the garden, without an idea of what to make. As we wondered through the garden, we picked little bits of leafy greens and broccolini heads here and there to sample. Finally we remembered that we both planted collard greens earlier in the semester. So we thought, “why not reap what we sow”.
What could we make with collard greens that wasn’t a stir fry? I remembered eating a creamed spinach dish a few weeks back. Usually, restaurants serve creamed spinach, so this gave us the idea of creaming a leafy green that wasn’t spinach. The uncooked collard greens has a sort of bitter taste, so we decided to also pick some yellow chard. Our garden plot was thriving with both of these delicious leafy greens!
Here is how we made it…
Ingredients:
- 1 bunch collard greens
- 1 bunch yellow chard
- 4 cloves garlic minced
- 3 white boiling onions or shallots minced
- 1 stick (4 oz) butter
- 1 1/2 cups heavy whipping cream
- 1 tablespoon all purpose flour
- salt and pepper
Directions:
Wash and cut the collard greens and chard into thin ribbons. This is done by cutting the stem all the way up to the end of the leaf so that only the left and right sides of the leaf are left. (Trying saying that 3x fast.) Then bunch the leaves together and cut across horizontally into ribbons. Add the leaves to a boiling pot and stir, pushing the leaves down, for about 10 minutes. Remove the leaves from the water and drain very well using a towel cloth to absorb all the water.
Check out a video I made showing how Michael and I cooked the Creamed Greens from Marco Abellera on Vimeo.
In a sauce pan, melt the butter. Add the minced onions and garlic. Cook over medium heat for about 6 minutes or until soft. Slowly whisk in the heavy whipping cream, until smooth, free of clumps. Add the boiled greens and stir into the cream sauce. Salt and pepper to taste, and enjoy!
Leave a Comment so far
Leave a comment
