Martha Stewart Living (November 2012)
Of all the dishes we served at our pre-Thanksgiving Fakesgiving, we never expected Creamed Greens with Chesnuts to be the crowd favorite.
Wilted kale, collards and chard? How could that ever compete with sweet potatoes and stuffing?
Shows what we know.
We loved it, too. The greens -- kale, collards and chard -- are a nice counterpoint to all the starches on a typical Thanksgiving menu, bringing a welcome hint of bitter flavor to the mix. And lest you fear that this dish is veering on the too-healthy side for Thanksgiving, the cream and the chestnuts give it a wonderful richness.
Also? This dish is a cinch to make. The hardest part is washing and prepping the greens themselves. Cooking them is a snap.
We also thought that this dish is really forgiving, which is a huge help when planning a big holiday meal. Make it early or make it at the last minute. It reheats easily, which really takes the pressure off when planning a busy meal.
As much as we loved this dish, we couldn't help thinking of ways we might tinker with it. We'd like to try fun mix-ins, like raisins or maybe even chopped dried apples. Or in place of the chestnuts, we might try other nuts -- walnuts or even peanuts.
But as is, these Creamed Greens with Chesnuts would be a wonderful addition to your Thanksgiving feast.
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Prep time: 40 mins
Total time: 40 mins
Yield: Serves 8
1 bunch collard greens, tough stems discarded and leaves roughly chopped (5 cups)
1 bunch Swiss chard, stems removed, chopped, and reserved and leaves roughly chopped (1 cup stems; 5 1/2 cups leaves)
3/4 cup dry white wine
6 tablespoons unsalted butter, divided
2 large shallots, peeled, halved vertically, and thinly sliced crosswise (3/4 cup)
3 garlic cloves, minced (1 tablespoon)
5 ounces shelled chestnuts, roughly chopped (1 cup)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
Pinch of freshly grated nutmeg
Pinch of red-pepper flakes
Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine. Cover, and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.
Add 4 tablespoons butter to pan, and melt over high heat. Add shallots, garlic, and chard stems, and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.
Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.