This recipe is a great way to use up greens – any kind of greens for your Holiday dinner. My market bag not only has greens in the form of collards, kale, chard, spinach, but there was bok choy last week and we even have greens on root vegetables – beet, turnip and radish. What to do with all of those greens. Cream them up. When we were little my grandmother made creamed spinach with the frozen spinach and mushroom soup. This is my version – using all different types of steamed greens, and leeks. As a plus I took the bok choy – the greens were steamed and the more sturdy white part was sauteed in the oil along with the leeks for extra flavor. My version uses a roux and also chevre instead of cream of mushroom soup.
My husband said he never had creamed greens or spinach, usually he had the canned spinach. I never liked canned, and frozen is okay, but nothing is as good as fresh, even if you are cooking it up. However, if you are creaming your greens, you can use frozen – stay away from canned. It’s just not nice at all.
It takes a lot of greens to make a casserole dish of creamy greens, so what ever you have, it’s not enough. I used 1 bok choy, a big bunch of turnip leaves minus most of the stems, beet greens minus most of the stems, and a small bag of spinach greens for this one . Last night we had this with steak and brussels sprouts. Steak and creamed greens were leftover, so I used them a second day for a leftover second meal. Instead of steak, chicken would work just as well for Thanksgiving leftovers. My husband and son gobbled it up both days.
- ½ cup olive oil
- 1 whole leek
- Greens – enough to fill a soup pot
- 2 oz chevre
- 2 cups milk
- all spice
- 2 tbs flour
- Pull stems off of the greens.
- For Bok Choy, Swiss Chard, Kale – those with thicker stems, aside to saute with the leeks.
- In a large pot, steam the greens.
- In a Frying pan add the oil and heat.
- Slice up the onions and stems to about 2 in in length.
- Add the onions and the stems to the hot oil and let caramelize.
- When the greens are steamed, drain let cool so that you can squeeze the liquid out without burning yourself.
- After the onions and the stems are soft and caramelized, add 2 tablespoons of butter and melt.
- Add 2 tablespoons of flour and whisk.
- If it seems thin, add another tbs of flour slowly.
- Whisk in 2 ounces chevre.
- Add in slowly the two cups of milk.
- Grate nutmeg and all spice into the sauce.
- After squeezing the water out of the spinach, chop the spinach up to bite size portions.
- Stir the spinach into the pan with the sauce. If it seems too thick, add in some milk.
- Put the spinach and sauce into a casserole dish and place in oven at 350 for about ten minutes.
Sprinkling the top with parmesan cheese would be a great touch (but at 1000 mg of sodium per tsp out of our range).
The second night, I sliced up the steak into thin bite size portions – you could easily substitute turkey. I used the leftover greens, but added more sauce and put it all over some pasta, macaroni tonight, because it’s what I had. Flat noodles would go well too.
- 1 tbs butter
- 1 tbs flour
- 2 cups milk warmed
- leftover greens
- leftover meat
- In a saute pan, melt the butter, then add the flour and stir well. Add in the milk and warm.
- Slice the meat into 2 in by 1 inch by 1 in slices. Add the creamed greens and the meat. Warm through, let thicken and if it is too thick add milk until it is the right consistency to pour over pasta.
- Cook pasta according to directions, drain.
- Place pasta in a Serving dish, pour the creamy greens mixture over top and serve.
Sprinkle parmesan or toasted pine nuts over top right before serving.
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