Cook what you grow
Creamed Greens with Nutmeg
Sturdy greens blanched, squeezed dry, and folded into a nutmeg-scented cream sauce, the steakhouse side that reduces an armload of kale or chard to one skillet.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 6From the garden
- 2½ lb sturdy greens (spinach, kale, chard, komatsuna, or any cooking green you have), leaves stripped from thick stems
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
From the pantry
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1½ cups whole milk · plus a splash for loosening
- ½ cup heavy cream
- ¼ tsp ground nutmeg · grated fresh if you can
- ½ cup grated parmesan
- salt · to taste
- black pepper