Brown-Butter Creamed Winter Greens

Ingredients for Brown-Butter Creamed Winter Greens

• 3/4 stick unsalted butter, divided

• 2 tablespoons plain flour

• 475ml whole milk

• 2 tablespoons minced shallot

• 1 Turkish or 1/2 California bay leaf

• 6 black peppercorns

• 1.6kg mixed winter greens such as collards, mustard greens, and kale

• 170g slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)

• 240ml finely chopped onion

• 120ml double cream

• 2 garlic cloves, minced

• 1 teaspoon dried hot red-pepper flakes

• 1 tablespoon cider vinegar, or to taste

How to make Brown-Butter Creamed Winter Greens

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and centre ribs from greens, then coarsely chop leaves.

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. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 60g butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoons salt, and 1/2 teaspoons pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.