Creamed Greens With Chestnuts Recipe

Name: Creamed Greens With Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale, tough stems removed and roughly chopped (11 cups); 1 bunch collard greens, tough stems removed and roughly chopped (5 cups); 1 bunch swiss chard, stems removed and roughly chopped (about 1 cup, reserve); kosher salt; ¾ cup dry white wine; 6 tablespoons unsalted butter, divided; 2 shallots, peeled and sliced into thin half moons (3/4 cup); 3 garlic cloves, minced (1 tablespoon); 5 ounces chestnuts, shelled and roughly chopped (1 cup); 2 tablespoons all-purpose flour; 1 ½ cups whole milk; ½ cup heavy cream; 1 pinch nutmeg; 1 pinch crushed red pepper flakes

Servings: persons

1 bunch kale, tough stems removed and roughly chopped (11 cups)
1 bunch collard greens, tough stems removed and roughly chopped (5 cups)
1 bunch swiss chard, stems removed and roughly chopped (about 1 cup, reserve)
kosher salt
¾ cup dry white wine
6 tablespoons unsalted butter, divided
2 shallots, peeled and sliced into thin half moons (3/4 cup)
3 garlic cloves, minced (1 tablespoon)
5 ounces chestnuts, shelled and roughly chopped (1 cup)
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
1 pinch nutmeg
1 pinch crushed red pepper flakes

1
Wash greens and shake off excess water.
2
Heat a large skillet over high heat, add kale, collards, 1 teaspoon salt, and the wine; cover and cook until the greens wilt, about 2 minutes.
3
Reduce heat to medium, cook the greens until they are almost tender, turning occasionally, about 15 minutes; remove lid and add the chard leaves, cooking and turning about 3 minutes, then remove to a bowl.
4
Add 4 tablespoons of butter to the skillet and melt over high heat; add the shallots, garlic, and chard stems and saute until softened, about 3 minutes.
5
Stir in the chestnuts and saute 1 minute; return greens to skillet and toss to incorporate, then remove from heat.
6
Melt remaining 2 tablespoons of butter in a saucepan over medium high heat; whisk in flour, then slowly whisk in milk and cream.
7
Simmer, whisking constantly, until sauce thickens and begins to coat the back of a metal spoon, about 2 minutes; whisk in nutmeg and pepper flakes, season with salt.
8
Stir the sauce into the greens and cook over medium heat until heated through.
9
If not serving immediately, cool completely and refrigerate; reheat over low heat.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch kale, tough stems removed and roughly chopped (11 cups), 1 bunch collard greens, tough stems removed and roughly chopped (5 cups), 1 bunch swiss chard, stems removed and roughly chopped (about 1 cup, reserve), kosher salt, and more.

Yes, Creamed Greens With Chestnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Greens With Chestnuts

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