Recipe: Brown Butter Creamed Greens

Originally published in the Nov. 27, 2013, issue

 

Editor’s Note: This recipe comes to us from Georgia Grown Executive Chef Linton Hopkins, who owns Restaurant Eugene in Atlanta, Ga. The recipe makes a flavorful side dish for up to six people. Spinach can be added to the greens mixture as well. Chef Hopkins notes that the weight of greens can be deceiving, so he advises to use baby greens for four quarts of clean, torn greens.

Ingredients:

For the greens:

2 pounds baby collard, mustard and kale greens; mixed, blanched and chopped

1 cup minced green onion

2 teaspoons minced green garlic

½ cup heavy cream

4 tablespoons whole unsalted butter

Salt, vinegar and pepper, to taste

Bacon lardons

2 cups béchamel sauce (instructions below)

For the sauce:

2 cups whole milk

2 tablespoons whole butter

2 tablespoons whole flour

1 bay leaf

6 peppercorns

1 minced shallot

Vinegar, to taste

Instructions:

1. Make the béchamel sauce. Melt two tablespoons whole butter over medium-low heat. Stir in flour and cook for one minute.

2. Slowly whisk in milk. Add the bay leaf, peppercorns and shallot. Bring to a boil while stirring.

3. Reduce heat to low and cook for five minutes, stirring constantly to prevent scorching. Strain sauce and reserve liquid.

4. Remove the stems from greens. Wash and tear greens into large strips.

5. Heat butter in a large skillet and cook until golden brown. Add onion and garlic, and cook until the onion softens, about two minutes. Be careful to not burn butter.

6. Add greens and toss until wilted. Stir in the béchamel sauce.

7. Add heavy cream. Season with salt and pepper, and cook over medium-high heat until liquid reduces and coats greens. Stir often.

8. Add bacon lardons. Adjust acidity with vinegar and serve.