Creamed Greens with Chestnuts

This is like the creamed spinach you get at Outback or Boston Market, only a little healthier and just tastier!

Creamed Greens with Chestnuts

  • 1 bunch kale
  • 1 bunch collard greens
  • 1 bunch Swiss chard
  • kosher salt
  • 3/4 cup dry white wine
  • 6 tablespoons unsalted butter, divided
  • 3/4 cup shallots, peeled and thinly sliced into half-moons (2 large)
  • 1 tablespoon minced garlic (3 cloves)
  • 5 ounces shelled chestnuts, roughly chopped (1 cup)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • pinch freshly grated nutmeg
  • pinch crushed red pepper flakes

Trim the tough stems off the greens, reserving the chard stems, then roughly chop the leaves, keeping the chard leaves separate.  Wash  the greens, still keeping the chard separate (it takes less time to cook), and shake off the excess water.  Heat a large skillet, over high eat, and add kale and collard greens, 1 teaspoon salt, and wine.  Cover and cook until wilted, about 2 minutes.

Reduce heat to medium and cook greens, turning occasionally, until almost tender, about 15 minutes.  Add the chard, and cook, uncovered, turning occasionally until wilted, about 3 minutes.  Transfer greens to a bowl.

To the pan, add 4 tablespoons butter and melt over high heat.  Add shallots, garlic, and chard stems.  Saute until softened, about 3 minutes.  Stir in the chestnuts and saute 1 minute. 

Return the greens and stir.  Remove from heat.

In a saucepan, melt the remaining 2 tablespoons butter over medium high heat.  Whisk in flour, then slowly whisk in milk and cream.  Bring to a simmer while whisking.  Continue to whisk and simmer until the sauce thickens and would coat the back of a spoon, about 2 minutes.  Add in nutmeg, red pepper flakes, and season with additional salt, if needed.

Stir sauce into greens and cook over medium heat until warmed through.

Serves: 8

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