I love a creamed green, because of all the cream. The most commonly creamed green is spinach, and it is my favorite, but spinach isn’t the only green you can cream, oh no. You can cream collards, or mustard greens, or even kale (if you must).
I do not care for kale. It is tough leaf with a mediocre flavor. It’s not disgusting, but it’s not as good as a lot of other greens, such as the aforementioned collard greens, spinach, or even chard. This is why I chose kale to test my green creaming method—if it can make kale enticing, it’s good!
My method is simple. All you have to do is remember the three B’s:
Blanch your greens
Brown your butter
Be a smart person and use heavy cream
Let’s go through each B, one at a time:
Blanch (or boil) your greens
Relying on hot cream to cook your greens is how you end up with gloppy, undercooked greens, so cook your greens in boiling water before they see any dairy. This is especially important if you’re dealing with a tough green, like kale, but even spinach should get a quick dunk in boiling, salted water.
