Brown-Butter Creamed Winter Greens
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2 cups
Whole Milk2 tbsps
Shallot (minced)1 cup
Onion (finely chopped)1 cup
Heavy Cream1 tbsp
Cider Vinegar (to taste)Directions:
1
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute
2
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking
3
Simmer, whisking occasionally, 5 minutes
4
Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper
5
Discard stems and center ribs from greens, then coarsely chop leaves
6
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes
7
Transfer to paper towels to drain, then pour off fat from pot and wipe clean
8
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes
9
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next
10
Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes
11
Stir in lardons, vinegar, and salt and pepper to taste
12
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute
13
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking
14
Simmer, whisking occasionally, 5 minutes
15
Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper
16
Discard stems and center ribs from greens, then coarsely chop leaves
17
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes
18
Transfer to paper towels to drain, then pour off fat from pot and wipe clean
19
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes
20
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next
21
Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes
22
Stir in lardons, vinegar, and salt and pepper to taste