Creamed Winter Greens with Bacon Béchamel

Name: Creamed Winter Greens with Bacon Béchamel
Ingredients: 4-6 slices bacon, chopped; 2 Tbsp. flour; 1 1/2 cups milk; 2 Tbsp. minced shallot or onion (optional); 1 bay leaf (optional); 6 black peppercorns (optional); 1 large bunch of winter greens such as kale or beet greens; canola or olive oil or butter, for cooking; 1 onion, chopped; 1/2 cup heavy cream; 2 garlic cloves, minced; pinch red chili flakes; salt and freshly ground black pepper

AuthorJulie

Yields1 Serving

4-6 slices bacon, chopped

2 Tbsp. flour

1 1/2 cups milk

2 Tbsp. minced shallot or onion (optional)

1 bay leaf (optional)

6 black peppercorns (optional)

1 large bunch of winter greens such as kale or beet greens

canola or olive oil or butter, for cooking

1 onion, chopped

1/2 cup heavy cream

2 garlic cloves, minced

pinch red chili flakes

salt and freshly ground black pepper

In a large, heavy skillet, cook the bacon until crisp; remove with a slotted spoon and set aside.
Whisk the flour into the bacon drippings. Whisk in the milk and if you like, the shallot, bay leaf and peppercorns. Bring to a boil, whisking often. Let simmer for a few minutes and then pour it into a bowl to set aside. If you added the flavour bits, you'll need to pour it through a sieve to get rid of them. Wipe out the pan.

Roughly chop the greens, ditching the tough ribs.

Heat a drizzle of oil and/or butter in the pan and sauté the onion for 5 minutes, until soft and starting to turn golden. Add the kale (or other greens) and cook until it starts to wilt; add the garlic, béchamel, cream and chili flakes and stir to coat; cover and cook for 5-7 minutes, until the greens are tender. Season with salt and pepper and serve with the bacon scattered on top.

Categoryvegetables