Creamed Braising Greens Recipe (2024)

I use a pizza wheel/cutter. Same for finely chopping fresh herbs.

Can this be made a day ahead of serving?

What is the best way to finely shred the greens?

All you have to do is take a stack of leaves and roll them up then cut them crosswise. Fast and easy.

3-4 lbs of kale is a whole lot. I made with 3lbs and took out about 1/3 b4 adding the cream sauce. Still not very saucy. I think it could serve 16 people!. Good flavor though.i would get rid of some of the water relished from the greens after sautéing before adding the cream as there was too much liquid in the end. And hey, other note makers, cream is not what's going to kill us!

I have been making The NY Times printed recipe from Robert Stehling of Creamed Collard Greens for years. The best collard greens ever. (Though it doesn't really need to cook quite as long as the recipe suggests). And if you need a vegetarian version just use veggie stock instead of chicken and add a bit of liquid smoke to replace the ham hock.https://www.google.com/search?q=NY+times+creamed+collard+greens&ie=U...

I always always make a triple recipe of the sauce and store it in the freezer, freezes great and all I need to do is buy greens when I’m in the mood for this. I also substitute heavy cream with coconut milk.

IMPORTANT! Cut away the leaves from the thick stalks before shredding. The stalks are too fibrous.

we loved this except that if i were to do it over again, i would get rid of some of the water relished from the greens after sautéing before adding the cream as there was too much liquid in the end. And hey, other note makers, cream is not what's going to kill us!

I made this as a side to accompany prime rib for Christmas and it was excellent. To finely shred the greens, I used a chiffonade cut (rolling the leaves tightly and slicing into small ribbons).

Stem them, make a little stack of 3 or 4 leaves at a time and roll them up like a cigar. Then slice across the length of the roll and you have long shreds. Repeat with remaining leaves. The French call it chiffonade.

Cream with greens? of course a favorite but really do you have to add a whole cup of heavy cream and a 1/2 cup of butter. Rather than give the rest of your green in your billfold to your cardiologist try reducing the amount of cream or go with whole milk and use earth balance -type of butter substitute. That way you can enjoy it quilt free and live longer

Great guide. I am an avid vegetable gardener and greens are like weeds. They grow fast and its great to have different ways to prepare. I added mushrooms, red beans, cream, butter, buckwheat floor and artichoke hearts and made a casserole. Will do again.

3-4 lbs of kale is a whole lot. I made with 3lbs and took out about 1/3 b4 adding the cream sauce. Still not very saucy. I think it could serve 16 people!. Good flavor though.

can i make this a day ahead and reheat Thanksgiving day? Thanks

Delicious! I had already chopped my non-baby collards, so I didn't bother shredding them, and I didn't have a shallot so I used finely minced red onion. And I made the cream sauce in advance without using the immersion blender. Then it came together quickly, although the larger chopped greens needed about 15 minutes to cook. Next time, I'll use shallots and will finely shred the baby greens. This version must have been updated or altered since there is no water, stock, or ham in it. ???

Whole milk worked just fine. Mix of collards and some leftover arugula. Delicious on toast for a casual meal!

I used about 4 oz of cream cheese instead of cream, on 1 lb. of mustard greens. It worked!

Great guide. I am an avid vegetable gardener and greens are like weeds. They grow fast and its great to have different ways to prepare. I added mushrooms, red beans, cream, butter, buckwheat floor and artichoke hearts and made a casserole. Will do again.

I always always make a triple recipe of the sauce and store it in the freezer, freezes great and all I need to do is buy greens when I’m in the mood for this. I also substitute heavy cream with coconut milk.

I only had 1.25 lb of kale and collards which was plenty for a side for 4 adults. Used a ginger-garlic paste (2 parts garlic/1 part ginger blended w/ enough water to make paste) that I make and keep in the fridge and it brought a much needed tang to the creamy texture. Could have used a little bit more acid, perhaps a squeeze of lemon at the end.

This is now my favorite way to eat "braising" greens. I've made it with collards, kale, chard...all fantastic.

3-4 lbs of kale is a whole lot. I made with 3lbs and took out about 1/3 b4 adding the cream sauce. Still not very saucy. I think it could serve 16 people!. Good flavor though.i would get rid of some of the water relished from the greens after sautéing before adding the cream as there was too much liquid in the end. And hey, other note makers, cream is not what's going to kill us!

I love kale. I love spinach. I love creamed spinach and spinach souffle. But I made this creamed kale and sorry I am sorry to say, I don't like it much at all. Maybe I am just used to kale with sharper tastes.

I served this alongside the buttermilk brined fried chicken and it was great. But use a food processor instead of a hand blender--it spattered all over (just like the oil from the fried chicken). No problem with my mashed potatoes on the side. All courses loved by entire family.

I made this as a side to accompany prime rib for Christmas and it was excellent. To finely shred the greens, I used a chiffonade cut (rolling the leaves tightly and slicing into small ribbons).

If you're actually using closer to 4lbs of greens, you'll need to double the cream mixture

Does anyone have suggestions to make it dairy free?

Very good with mustard greens and a dollop of Greek yogurt