One huge handful Tuscan kale . De-stemmed
One huge handful Swiss chard . De-stemmed
One huge handful collard greens . De-stemmed
Been very large skillet start to sauté with a bit of EVOO
In small pot to create a Béchamel sauce
2 tablespoons liquid fat:
– olive oil or butter or bacon drippings
2 tablespoons AP flour
Heat until it starts to turn golden
Note: not too long. The longer you cook a roux, the less thickening power it has.
Add WARMED 2 cup mixture stirring constantly
– 1/2 cup cream or half-and-half
– 1/2 cup low-fat buttermilk
– 1 cup one or 2% milk
. . Warm the mixture (before adding to the pan) in a microwave for about 45 seconds. This way, it will not shock your roux so much, and it will come back up to heat more quickly.
Continue to heat greens until wilted
Once wilted, pour into large steel pan to start cooling.
Add 1/4 cup shallots and three cloves minced garlic back into hot skillet
1/4 cup your choice of chopped nuts: chestnuts, walnuts, sunflower seeds, etc.
Little bit of nutmeg, and a sprinkling of red pepper
Add greens back to skillet, drizzle roux over top
Continue to cook and stir until incorporated
Put into serving bowl and sprinkle lightly with paprika for looks.
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