Get ready to enter a whole new level of yum. Think creamed spinach on steroids (if the steroids were butter and brie and cream of course).
I don’t think I’ll ever want to eat greens any way other than this again. I thought I died and went to creamy garlic heaven when I took the first bite.
The recipe is simple and makes great use of greens that might not be in your normal rotation. You can use the more common greens like chard, kale, collards and spinach or you can be a resourceful cook and even use your beet tops, turnip tops and radish tops. I used a combination of chard, kale and beet tops! Creamed greens are a great way to use up greens that might otherwise become compost.
This recipe was adapted from Martha Stewart’s Easy Creamed Spinach.
Recipe serves 4-6
2 Pounds Fresh Clean Greens
2 Cups Water
1 Teaspoon Salt
3 Tablespoons Butter
3 Cloves Of Garlic Minced
4 Ounces Cream Cheese (cubed)
1 Cup Heavy Cream
1 Teaspoon Salt
2 Ounces Brie, Gorgonzola, Or Other Soft Cheese (optional)
1/2 Cup Freshly Grated Parmesan Cheese (divided in half)
Wash and remove any tough stems from your greens. This will be especially important if you are using kale. Put the greens, water and salt in a large pot and bring to a covered boil. Reduce the heat to medium-low and simmer for 20 minutes.
In a small saucepan melt the butter over medium heat. Add the minced garlic and sauté until the garlic is just starting to brown. Turn the heat down to low and add the cubed cream cheese, cream, salt, brie and half the parmesan. Stir gently while the mixture melts together. Make sure you go slow with the sauce. If it gets too hot it may break and get oily.
When the greens have cooked for the twenty minutes there shouldn’t be much excess water in the pot. Remove the greens to a cutting board and make a neat round pile in the center of the board. Using the lid from your pot press on the greens while tilting your cutting board into the sink. Press the greens until very little water remains. Using a sharp knife cut the pressed greens in one direction about every half-inch. Make a quarter turn to your cutting board and cut through the greens again across the previous cuts. This will give you nice even pieces to add to the sauce.
Preheat your broiler to high.
When the sauce is smooth and all the cheese has fully incorporated remove it from the heat and stir in the chopped greens. Pour the greens into a medium-sized casserole dish and smooth them into a single layer. Top the dish with the remaining parmesan cheese and broil it for several minutes just until the top is getting browned. I know this from experience, don’t walk away from the broiler!!!
Serve the creamed greens as a side dish to your favorite protein.