he following very chef-y recipe is from Linton Hopkins, he of Restaurant Eugene/Holeman & Finch fame. It was published in the Southern Foodways Alliance Community Cookbook. It’s a little time consuming, but what a beautiful indulgence that will use up all the greens in the box this week. It’s a nice reminder of how delicious a little browned butter can be.
Ingredients:
Béchamel sauce: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 2 tablespoons minced shallot 1 Turkish or 1/2 California bay leaf 6 black peppercorns Greens: 4 tablespoons (1/2 stick) unsalted butter 1 cup finely chopped onion 3 1/2 pounds mixed baby winter greens (such as collards, mustard greens, and kale), steamed and coarsely chopped Béchamel sauce 1/2 cup heavy cream 2 garlic cloves, minced 1 teaspoon dried hot red-pepper flakes 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon apple cider vinegar, or to taste
Preparation:
To make the béchamel: Melt the butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk. Add the shallot, bay leaf, and peppercorns, and bring to a boil, whisking constantly. Reduce the heat to medium and cook, whisking constantly until the sauce thickens enough to coat the back of spoon, about 5 minutes. Strain the sauce through a fine sieve into a bowl. Press parchment paper or plastic wrap directly onto the surface of the sauce and set aside.
To make the greens: Heat the butter in the pot over medium-low heat until browned and fragrant, about 2 minutes. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Increase the heat to medium-high and stir in the greens one handful at a time, letting each handful wilt before adding the next. Stir in the béchamel sauce, cream, garlic, pepper flakes, salt, and pepper. Cook stirring, until the greens are tender and coated with sauce, about 10 minutes. Stir in the vinegar. Season with salt and pepper, and serve hot.