Creamy Greens Garnish
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 202, total fat 13 G., saturated fats 8 G., proteins 7 G., carbohydrates 16 G., fiber 4 G., cholesterol 35 mg, sodium 619 mg, sugar 7 G.
Calories 202, total fat 13 G., saturated fats 8 G., proteins 7 G., carbohydrates 16 G., fiber 4 G., cholesterol 35 mg, sodium 619 mg, sugar 7 G.
This side dish is made with a mix of hearty greens—chard, kale, and spinach. The greens are simmered in a creamy, herb-infused sauce, creating a tender, juicy, and fiber-rich side dish that perfectly complements any meat dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches spinach (about 450 g), stems trimmed
- 1 bunch Swiss chard (about 350g), stems trimmed and set aside
- 150g small kale (about 8 cups)
- 4 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2 cup)
- 4-5 sprigs of thyme
- 3 tbsp. flour
- 2 cups of milk
- Hot sauce, to taste
- 1/3 cup crème fraîche
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the spinach, Swiss chard, and kale a little at a time and cook until wilted, about 5 minutes. Using tongs, transfer to a colander set over a bowl to drain. When cool enough to handle, transfer the greens to a kitchen towel and squeeze out any excess liquid. Chop the greens.
- Finely chop the chard stems. Heat the butter in a large saucepan or Dutch oven over medium heat. Add the chard stems, shallots, and thyme sprigs. Cook, stirring, until the vegetables are tender, 6 to 8 minutes. Sprinkle with flour and continue cooking, stirring, until golden brown, another 2 minutes. Remove from heat and slowly whisk in the milk. Return the pan to medium heat; add 2 teaspoons salt, 1/2 teaspoon black pepper, and a few drops of hot sauce and cook until the liquid thickens slightly, another 3 to 5 minutes.
- Remove the thyme and stir the herbs into the pan. Cook, stirring, until heated through and coated with the creamy sauce, about 4 minutes. Remove from heat and stir in the crème fraîche.
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