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Braised Creamed Greens
By Traeger Kitchen
This holiday staple is getting an infusion of wood-fired flavor in our Braised Creamed Greens recipe. You can use a mixture of kale, chard and collard greens, but any kind of greens will work here.
Prep Time
5 Minutes
Cook Time
25 Minutes
Pellets
Pecan
Ingredients
This recipe serves:
4
Units of Measurement:
main
| 6 Tablespoon | butter |
| 2 Clove | garlic, pressed or minced |
| 1 | shallot, thinly sliced |
| 1 Cup | heavy cream |
| 1 Pinch | ground nutmeg |
| To Taste | Salt |
| 3 Pound | mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces |
Steps
1
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
2
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.
Ingredients
6 Tablespoon butter
2 Clove garlic, pressed or minced
1 shallot, thinly sliced
3
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.
Ingredients
1 Cup heavy cream
4
Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
Ingredients
1 Pinch ground nutmeg
To Taste Salt
5
In a cast iron pan, heat the remaining 4 tablespoons butter over high heat until it foams.
6
Add the greens and cook until tender but still bright green, about 5 minutes.
Ingredients
3 Pound mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces
7
Sprinkle with salt and add the cream mixture. Cover and transfer to the grill.
8
Braise greens for 15-20 minutes until the cream is bubbling and greens are tender.
325 ˚F / 163 ˚C
9
Season to taste with nutmeg and salt. Serve hot. Enjoy!
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