Skip to Main Content
  • Last chance to order your grill in time for Easter!  |Shop Grills  |  Order by:  01:20:41:37
Braised Creamed Greens

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

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart