Prep 15 mins
Cook 25 mins
This is a little more jazzy than creamed spinach. From "Martha Stewart Living" Thanksgiving edition magazine.
- 1 bunch kale, tough stems removed and roughly chopped (11 cups)
- 1 bunch collard greens, tough stems removed and roughly chopped (5 cups)
- 1 bunch swiss chard, stems removed and roughly chopped (about 1 cup, reserve)
- kosher salt
- 3⁄4 cup dry white wine
- 6 tablespoons unsalted butter, divided
- 2 shallots, peeled and sliced into thin half moons (3/4 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 5 ounces chestnuts, shelled and roughly chopped (1 cup)
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1⁄2 cup heavy cream
- 1 pinch nutmeg
- 1 pinch crushed red pepper flakes
- Wash greens and shake off excess water.
- Heat a large skillet over high heat, add kale, collards, 1 teaspoon salt, and the wine; cover and cook until the greens wilt, about 2 minutes.
- Reduce heat to medium, cook the greens until they are almost tender, turning occasionally, about 15 minutes; remove lid and add the chard leaves, cooking and turning about 3 minutes, then remove to a bowl.
- Add 4 tablespoons of butter to the skillet and melt over high heat; add the shallots, garlic, and chard stems and saute until softened, about 3 minutes.
- Stir in the chestnuts and saute 1 minute; return greens to skillet and toss to incorporate, then remove from heat.
- Melt remaining 2 tablespoons of butter in a saucepan over medium high heat; whisk in flour, then slowly whisk in milk and cream.
- Simmer, whisking constantly, until sauce thickens and begins to coat the back of a metal spoon, about 2 minutes; whisk in nutmeg and pepper flakes, season with salt.
- Stir the sauce into the greens and cook over medium heat until heated through.
- If not serving immediately, cool completely and refrigerate; reheat over low heat.