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Braised Creamed Greens

Difficulty 2/5
|
Prep time 5 mins

Cook time 25 mins
|
Serves 4-6

Hardwood Oak

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.

Ingredients

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

Preparation

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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