Creamed Greens

Creamed Greens is a delicious way to get in a serving or two of a leafy green vegetable.  A cream sauce is quick and easy to make and with a package of frozen greens ready in the freezer this dish comes together quite nicely.  

As a child, I was never a lover of greens on my plate.  I had the misfortune of choking on a long stringy mouthful when I was about 6 or 7 years old and it left me dubious about their benefits in my diet.  Don also had a similar experience as a child.  As I grew older and my tastes widened I again tried greens and actually liked them.  But because of childhood memories, I always chop them before serving.  Chopping really cuts down on the choking factor.  

In Newfoundland, when referring to greens, one usually means "turnip greens" or "turnip tops" as I grew up calling them. But this recipe for Creamed Greens can use any favourite green as an ingredient.  This is not a traditional dish in Newfoundland but it should be!  What a great way to serve greens, especially for a vegetarian meal.  Tradition would have the greens cooked with a big chunk of salt beef (or pork) and served along side potatoes, turnip and carrots.  

Today I used the traditional turnip tops for my Creamed Greens but any cooked green will be more than satisfactory.  Remember not to overcook the greens before stirring them in the cream sauce.

Printable recipe at bottom of post.

Creamed Greens
About 1 pound (454 grams) frozen greens or enough fresh greens to serve 6
2 tablespoons butter
1 small onion, diced
2 tablespoons flour
1 cup full fat milk or for richer sauce use half and half
⅛ teaspoon salt
⅛ teaspoon black pepper
Pinch nutmeg

Cook the frozen or fresh greens in lightly salted water until to desired doneness. (The greens can also be cooked in a little vegetarian chicken or beef bouillon.)  If you are using commercially prepared greens, follow the package directions. The time of cooking depends on the type of greens you use. Spinach will only take a minute or two but heavier greens such as turnip, chard, beet, kale or collards, etc. will take considerably longer–at least 20-25 minutes.  When cooked, drain and press out excess liquid.  You can even squeeze them dry with your hands if you let them cool down. Chop the greens into small pieces.  (This can also be done before cooking.)

In a medium saucepan cook the onions in the butter until translucent and just starting to caramelize. Stir in the flour and cook for 1 minute.  Gradually stir in the milk and bring to a low boil or simmer. Cook until the sauce becomes thick and there is no raw flour taste.  Add the salt, pepper and nutmeg. Taste and adjust seasonings if needed.  

Add the well-drained and chopped greens to the hot sauce.  Stir and let the greens heat through before serving.  

Serves 6.

Prepare the greens by cooking them in lightly salted water.  Drain when cooked and press out all the excess liquid.  Chop the greens either before or after cooking.  

If you wish you may start the cream sauce while the greens are cooking.  Cook the onions in the butter until translucent and a little caramelization is starting to happen.   Stir in the flour and  cook for a minute.  

Gradually stir in the milk and bring to a low boil or simmer and cook until thick.

 Add the seasonings.

A little ground nutmeg really brings out the flavour of the greens. Just a pinch will do.

Add the greens to the sauce or add the sauce to the greens. It really doesn't matter.  Which ever pot is larger.  

 Stir everything together and heat through before serving.

Yum, yum! Creamed turnip tops for my dinner.

print recipe

Creamed Greens

by Lois Gill August-15-2017

Your favourite greens will taste extra good in this well-seasoned cream sauce with onions.

Ingredients

• About 1 pound (454 grams) frozen greens or enough fresh greens to serve at least 6
• 2 tablespoons butter
• 1 small onion, diced
• 2 tablespoons flour
• 1 cup full fat milk or for richer sauce use half and half
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch nutmeg

Instructions

Cook the frozen or fresh greens in lightly salted water until to desired doneness. (The greens can also be cooked in a little vegetarian chicken or beef bouillon.) If you are using commercially prepared greens, follow the package directions. The time of cooking depends on the type of greens you use. Spinach will only take a minute or two but heavier greens such as turnip, chard, kale or collards, etc. will take considerably longer–at least 20-25 minutes. When cooked, drain and press out excess liquid. You can even squeeze them dry with your hands if you let them cool down. Chop the greens into small pieces. (This can also be done before cooking.)

In a medium saucepan cook the onions in the butter until translucent and just starting to caramelize. Stir in the flour and cook for 1 minute. Gradually stir in the milk and bring to a low boil or simmer. Cook until the sauce becomes thick and there is no raw flour taste. Add the salt, pepper and nutmeg. Taste and adjust seasonings if needed.

Add the well-drained and chopped greens to the hot sauce. Stir and let the greens heat through before serving.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 6