Braised Creamed Greens
Prep time 5 mins
Cook time 25 mins|
This holiday staple is getting an infusion of wood-fired flavor in our Braised Creamed Green recipe. You can use a mixture of kale, chard and collard greens, but any kind of greens will work here.
3 LBS MIXED GREENS (KALE, CHARD, COLLARDS), WASHED, STEMS REMOVED, AND TORN INTO BITE SIZED PIECES
2 TBSP BUTTER
2 cloves GARLIC, MINCED
1 SHALLOT, THINLY SLICED
1 CUP HEAVY CREAM
1 PINCH FRESH NUTMEG
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.
Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a cast iron pan, heat the remaining 4 tablespoons butter over high heat until it foams.
Add the greens and cook until tender but still bright green, about 5 minutes.
Sprinkle with salt and add the cream mixture. Cover and transfer to the grill.
Braise greens for 15-20 minutes until the cream is bubbling and greens are tender.
Season to taste with nutmeg and salt. Serve hot. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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