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Braised Creamed Greens

5

25

Pecan

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.

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  • 6 Tablespoon butter

  • 2 Clove garlic, pressed or minced

  • 1 shallot, thinly sliced

  • 1 Cup heavy cream

  • 1 Pinch ground nutmeg

  • salt

  • 3 Pound mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces

  • 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.

    • 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.

    • 1 Cup heavy cream

  • 4

    Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

    • 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.

    • 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

  • 9

    Season to taste with nutmeg and salt. Serve hot. Enjoy!

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