By Traeger Kitchen
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.
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|2 Clove||garlic, pressed or minced|
|1||shallot, thinly sliced|
|1 Cup||heavy cream|
|1 Pinch||ground nutmeg|
|3 Pound||mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces|
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.
6 Tablespoon butter
2 Clove garlic, pressed or minced
1 shallot, thinly sliced
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.
1 Cup heavy cream
Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
1 Pinch ground nutmeg
To Taste salt
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.
3 Pound mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces
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.
325 ˚F / 163 ˚C
Season to taste with nutmeg and salt. Serve hot. Enjoy!