**Brown Butter Creamed Winter Greens: A Symphony of Earthy Flavors**
As winter's embrace tightens, our kitchens yearn for dishes that evoke warmth, comfort, and a touch of rustic charm. Brown butter creamed winter greens, a culinary masterpiece that celebrates the humble bounty of the season, fits the bill perfectly. This symphony of earthy flavors, featuring an array of leafy greens enveloped in a velvety brown butter sauce, promises a feast for both the eyes and the palate.
This delectable dish showcases a medley of winter greens, each contributing its unique character. From the subtly bitter notes of kale to the peppery bite of arugula and the mild sweetness of spinach, every bite offers a captivating interplay of flavors. The greens are gently wilted in a pool of browned butter, infusing them with a rich, nutty aroma and a hint of caramelization.
Creamy and flavorful, the brown butter sauce is the heart of this dish. Unsalted butter is meticulously cooked over medium heat until it turns a deep amber color, releasing a cascade of aromatic compounds that deepen its flavor profile. A splash of tangy lemon juice brightens the sauce, while a touch of garlic and shallots adds a subtle savory undertone.
The final product is a stunning medley of colors and textures. Vibrant greens mingle with golden-brown sauce, creating a visual feast that entices the senses. Served as a side dish or enjoyed as a light main course, brown butter creamed winter greens offer a delightful culinary experience that is both comforting and sophisticated.
Accompanying the main recipe are several variations that cater to diverse tastes and dietary preferences. For a vegetarian twist, the butter can be substituted with olive oil, resulting in a equally flavorful and satisfying dish. Those seeking a touch of indulgence can enhance the sauce with a dollop of crème fraîche or a sprinkling of grated Parmesan cheese. For added depth of flavor, a splash of white wine or chicken broth can be added to the cooking liquid.
Whether you are a seasoned cook or a novice in the kitchen, the brown butter creamed winter greens recipe and its variations provide a culinary adventure that is sure to impress. So gather your ingredients, let your creativity shine, and embark on a journey of flavors that will warm your heart and tantalize your taste buds. Bon appétit!
CREAMED MIXED GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
- Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
- Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.
BROWN-BUTTER CREAMED WINTER GREENS
Steps:
- Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add the flour and cook, stirring, 1 minute.
- Add the milk in a stream, whisking, then add the shallot, bay leaf, and peppercorns. Bring to a boil, whisking, then simmer, whisking occasionally, 5 minutes. Strain the béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover the surface with parchment.
- Discard the stems and center ribs from the greens, then coarsely chop the leaves.
- Cook the bacon in a wide 8-quart heavy pot over medium heat, stirring occasionally, until golden brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.
- Heat the remaining 4 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, then cook the onion, stirring, until softened, about 3 minutes.
- Increase the heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding the next. Add the béchamel, cream, garlic, red pepper flakes, salt, and pepper and boil, uncovered, stirring, until the sauce coats the greens and the greens are tender, about 10 minutes.
- Stir in the bacon, vinegar, and salt and pepper to taste.
- DO AHEAD
- The BÉCHAMEL SAUCE can be made 1 day ahead and chilled, its surface covered with parchment; stir before using. The greens can be chopped 1 day ahead and chilled in a large sealed bag.
MIXED WINTER GREENS WITH BROWN BUTTER BREADCRUMBS
Give your greens a bit of crunch with this fresh-tasting side dish
Provided by Stephen Terry
Time 25m
Number Of Ingredients 8
Steps:
- Melt the butter in a large frying pan over a medium heat until it turns a nut-brown colour. Add the breadcrumbs and garlic, then fry, stirring, until golden. Add the parsley and lemon zest. Season with a little salt, then tip onto a piece of kitchen paper and let cool.
- Heat the oil in a large pan over a medium heat, then cook the kale until just softened - add a splash of water if it starts to stick. Add the spinach, then cook for 3-4 mins. Drain any excess water from the pan, then season with sea salt and black pepper. Spoon into a serving dish, top with the breadcrumb mixture and serve.
Nutrition Facts : Calories 297 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 1.02 milligram of sodium
Tips:
- Use fresh, seasonal greens: This will ensure that your dish is packed with flavor and nutrients.
- Clean the greens thoroughly: This will remove any dirt or debris that may be attached to the leaves and double check no insects.
- Don't overcrowd the pan when cooking the greens: This will prevent them from steaming rather than sautéing and caramelizing.
- Be patient when browning the butter: It will take a few minutes for the butter to turn a deep golden brown and develop a nutty flavor.
- Use a variety of greens: This will add different flavors and textures to your dish.
- Season the greens to taste: This may include salt, pepper, garlic, or lemon juice.
- Serve the greens immediately: This will ensure that they are at their best flavor.
Conclusion:
Brown butter creamed winter greens are a delicious and healthy side dish that can be enjoyed all winter long. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and nutritious. So next time you're looking for a new way to enjoy your winter greens, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love