Creamed Winter Greens with Bacon Béchamel

Creamed Winter Greens with Bacon Béchamel

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
1

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.

2

Roughly chop the greens, ditching the tough ribs.

3

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.

Category

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

Directions

1

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.

2

Roughly chop the greens, ditching the tough ribs.

3

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.

Creamed Winter Greens with Bacon Béchamel
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.