Remove the thick, fibrous center stems by slicing along either side of each stem with a sharp knife, cutting them in half while removing the stem. Rinse the collards under cold running water, and then lay the leaves onto a cutting board. Tag on Instagram and hashtag it #EatFoodal Cooking By the Numbers… Step 1 – Rinse and Prep the Collards and Boil Waterīring a large pot of salted water to a boil, and prepare an ice bath by filling a large bowl with ice and water. Season with additional salt to taste if desired, and serve warm. Simmer until greens are tender and fully coated in the cream sauce, about 5 more minutes. Fold in the greens, remaining salt and pepper, cheese, and nutmeg.Reduce heat to low and simmer, stirring often, until the sauce has thickened, about 10 minutes. Add the cream and bring the mixture to a boil, stirring often.Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute, stirring occasionally, until the onions are translucent, about 5 minutes. Once it begins to foam lightly, add the onions and garlic. In a large pan over medium-low heat, add the butter and swirl to coat the pan.You’ll end up with about 1 1/2-2 cups chopped greens. When they’re cool enough to handle, squeeze out as much moisture as you can.Remove with tongs and transfer to the ice bath. In a large pot of salted boiling water, blanch the collard greens until they begin to soften, about 3 minutes. The collards were heavenly as a side dish, and the star of my breakfast plate, scooped up with some crusty bread. In half an hour, I ended up with one of the richest, most satisfying bowls of creamy greens I had ever tasted. It will add that little something extra that you’re looking for, without fail. Don’t Forget the Nutmegįreshly ground nutmeg’s warm, elusive flavor deepens the comforting creaminess of a white sauce.ĭon’t ask questions. But not this time.įor my creamed collards, I simply sauteed my aromatics in butter, added heavy cream, simmered, and thickened.
#How to make a cheese sauce for veggies plus#
It’s comprised of equal parts fat and flour, plus milk. Skip the Bechamelįor this recipe, I finally said buh-bye to béchamel.Īnytime I make a cream sauce from scratch, I typically start with this infamous mother sauce. Once I took the extra step of blanching my greens in salted boiling water and then squeezing out all the moisture I could, my creamed greens were on the train to texture town. Then I realized: it’s all about the blanching, baby! I was set on using fresh over frozen, but couldn’t figure out why I wasn’t nailing the texture. My rookie attempts at making creamed spinach never seemed to turn out as I had hoped. Ready to learn the three secrets to making the perfect creamed greens? Here we go: 1. In an attempt to wash away the memory of those dreary greens, I decided to take it upon myself to take the creamed route. The collard greens I encountered throughout my North Carolina childhood always seemed to be over-salted and overcooked. Growing up in the South as a non-southerner, you’re no less surrounded by cornbread and collards than you would be if you were born under the Mason-Dixon line and used expressions like, “These are slap yo’ mama good.” But when it came to collards, I always kept my distance. I swapped in all kinds of nutritious leafy vegetables – tender Lacinato kale, vibrant rainbow chard, and the like. I knew that preferring my greens “creamed” didn’t necessarily mean I was making a healthy choice, but it was certainly better than no greens at all.Īs an adult who now loves to cook and does it for a living, I’ve spent my fair share of time trying to reinvent that creamed spinach recipe I held so close to my heart. I mean, sure, I would eat my own shorts if they were folded into a silky sauce of cream, butter, and cheese. I’d be lying if I said that every time I pass one today, I don’t start to get the same warm fuzzies inside that I experienced the first time a big forkful of this tasty dish hit my lips. My beloved creamed spinach came straight from the drive-thru window of a fast-casual rotisserie chicken chain. If you’re wondering if I stumbled upon this sinful side dish at a gourmet steakhouse, let me stop you right there. It wasn’t until I discovered creamed spinach that my indifference towards leafy veggies began to morph into something closer to desire. Though the smell of her sauteeing oniony leeks and greens in butter always felt cozy and familiar, I was okay simply partaking via the occasional deep inhale. She would teasingly shake enormous bundles of coarse kale at me in the kitchen, hoping that I would hop on board and ask for my own bowlful. My mom has always had an affinity for greens.įrom gorgeous salads tangled with tangy cheeses and colorful veggies to wilted Swiss chard under a glowing mound of fried eggs, her glossary of green leafy ingredients is practically infinite.
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