Wednesday, October 3, 2012

Creamed collard greens with crispy shallots


My mom joined a CSA this year for the first time and has been getting a lot of great stuff. Recently, she was getting a little more than she could eat and gave me a bunch of "Swiss chard." I knew that it wasn't chard and when I looked at the list I realized that it was collard greens, which are something I had never eaten before! So I was pretty happy to have a new veg to try out, especially when I've been craving greens lately. 

I realize that this probably isn't the most exciting dish, but as I've said before, I like to post vegetable side dish recipes (check out the "side dishes" category in the Recipe Index). While I certainly eat my fair share of streamed vegetables, an extra delicious and interesting side dish is a great thing. It encourages you to try and eat more vegetables. These collard greens were good, the greens were slightly bitter and complimented by the creamy sauce with a touch of nutmeg. You could make this with other greens like spinach or Swiss chard. The harvest time is a great time to get to know all your different veggies. Pick up a new one this weekend at the farmers' market or grocery store and give it a try. For me, I've never met a vegetable I didn't like. 


Creamed collard greens with crispy shallots

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large or 2 smaller shallots, peeled and thinly sliced
2 tablespoons unbleached all-purpose flour
1-1/2 cups milk (2% is fine)
sea salt and fresh cracked black pepper, to taste
about 1/4 teaspoon freshly grated nutmeg
1 bunch collard greens, stems removed and leaves torn/sliced into pieces

In a large skillet, heat the butter and olive oil over medium-high heat. When hot, add the shallots and cook, stirring occasionally, until brown and crispy. Remove with a slotted spoon and set aside on a paper towel. Top with a pinch of salt. 

Turn the heat to medium-low and add the flour to the pan (if you need more butter/oil, add a little more). Whisk and cook for about 1-2 minutes. Add the milk and whisk well to remove flour lumps. Cook, whisking often, until the milk begins to bubble and thicken. Season with salt, pepper, and nutmeg.

Add the greens to the pan. Toss them in the sauce (tongs make this easier). Cook the greens, stirring occasionally, until the greens are soft and wilted, about 15 minutes. Taste and adjust seasoning, if needed.

Place the greens on a plate and top with the shallots. Serve immediately.


What was I cooking one year ago?: baked apple cinnamon oatmeal and curried butternut squash and yellow pea soup 
Two years ago?: butternut squash muffins and pork and pepper goulash

15 comments:

  1. I'll take a plate of these greens!

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  2. Oh my goodness, I could eat those shallots alone! This looks wonderful. I love any kind of greens.

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  3. I have this weird thing...I'll only eat collard greens if someone else cooks it for me! If I cooked collard greens myself, for some reason, I don't eat it! So, if you gave me this plate, I'm sure I'll be loving it...especially the crispy shallots! YUM! The different textures of the creamy collards and crispy shallots - perfect!

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  4. Looks very appetizing with fried shallots!

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  5. I actually find this dish incredibly exciting! I never know what to do with collards and I'm sure the creaminess offsets their bitterness!

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  6. I love collards and definitely don't eat them enough! The creamy sauce with them sounds wonderful.

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  7. Comfort food at it's best. Love the shallots on there!

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  8. I've never met a veggie i didn't like, either! coincidentally, I make collard greens last night. =) i sautee some chopped up bacon in a pan, then add a chopped onion + a couple cloves of garlic. once they're translucent, I add in a bunch of collard greens, chopped, mix it altogether, add in 3 cups chicken broth, salt, pepper + red pepper flakes + let it simmer covered for 45 minutes. it's excellent! =)

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  9. You and I have been cooking similarly lately! I made collards for the first time last weekend. I bet the crispy shallots are awesome here!

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  10. Hi Amy! Thank you for visiting and taking the time to comment earlier this week. Creamed veggies are always a favorite of mine! Looks delicious!

    Have a fabulous weekend!

    xoxo,
    Tammy<3

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  11. I am a side dish lover too! These creamy greens are decadent! Love the crispy shallots over top for a bit of crunch.

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    1. Yes -- I always enjoyed your "Side Dish Saturdays" :-)

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  12. I could live off veggie sides - yum! I love my greens, and have yet to serve them up "creamed" like this. These look so delicious, especially topped with those shallots!!

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  13. I've been trying to incorporate new veggies into our diet, and these collard greens look delicious! I am definitely saving these! :)

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