Friday, January 04, 2013

Healthy Creamed Mustard Greens


These are healthy creamed greens! I've made the recipe a couple of times since I chose it for Thanksgiving because it's so tasty and satisfying. I tend to do really simple vegetable side dishes--just roasting or grilling, or microwaving a bag of frozen veg when I want something really easy.

For me these qualify as a more "special" or "indulgent" side, but that's just relative to my usual picks. This dish does require a couple of steps, but it's not difficult. Just steam or boil the greens and make a quick bechamel sauce. There's no cream at all, so you can eat a huge pile and feel healthy as ever.

Creamed Mustard Greens
Adapted from the recipe for creamed spinach at A Veggie Venture.

Kale or collard greens would work just as well; I've subbed scallions for the onion. My supermarket sells pre-cut 1-pound bags of fresh greens, so that's what I use. If you're buying them by the bunch, you'll need to trim off the stems, so get a larger quantity, maybe 1 1/4 pounds. In other words, you want about 1 pound of chopped fresh greens.

Serves 4

1 pound chopped mustard greens (leaves and ribs; discard stems)
1/2 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground nutmeg, or to taste
1/4 teaspoon ground cayenne pepper, or to taste
1/4 cup grated Parmesan cheese (1 ounce), optional

Steam or boil the greens until tender. Drain in a colander and press out as much water as you can. Set aside.

Heat the butter and olive oil in a large saucepan, on medium heat. Add onion and cook, stirring occasionally until tender and lightly browned. Add garlic and cook 1 minute. Add flour and stir constantly until absorbed. Cook, stirring often, until toasted, about 1 minute.

Slowly whisk in the milk. Bring to a simmer, whisking often. Add the nutmeg and cayenne. Simmer until thickened, still whisking, about 2 minutes. Reduce heat to low and add Parmesan if using. Stir in the well-drained greens until heated through. If sauce gets too thick, thin with more milk. Season to taste with salt and pepper and serve immediately. Or, cover and set aside up to 30 minutes. Reheat, covered, on low, stirring often.


2 comments:

Alanna Kellogg said...

Mustard greens, brilliant! I never think to buy them but they've got that great "bite" in addition to the bitterness of greens. Glad the recipe works for you!

Kitchen worktops girlie said...

What a great compromise between slight indulgence and total health! That looks like a great dish and I will be trying it with several different types of greens for sure.