👥6 people
⏲️20m
🕐40m
🍽️sides and snacks
Creamed greens make for a nice warm and hearty holiday side dish.
Ingredients
- 24 ounces Brussels sprouts
- 12 ounces spinach
- 12 ounces kale
- 1/2 each onion
- 1 tbsp. garlic
- 2 tbsp. butter
- 3 tbsp. oil
- 1 cup heavy cream
- 4 ounces Gruyere cheese
- 1 ounce bread crumbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Salt & pepper to taste
Method
- Preheat Egg to 350 degrees F and set up for direct cooking with a cast iron pot.
- In a food processor, use an attachment to shave brussels sprouts or shave by hand with a knife. Set aside. Remove any stems from the kale and roughly chop into large leaves. Set aside separately. Dice onion into a small dice and set aside. Mince garlic and set aside.
- Toast bread crumbs until golden brown then allow to cool. Once cooled combine with garlic powder, onion powder and paprika. Set aside.
- Once pan is heated, add oil and sauce garlic and onion until onion is translucent. Add in Brussels sprouts and cook down until tender. This should take about 20 to 25 minutes. Once Brussels are cooked down, add in kale and allow to cook down. About 2 to 3 minutes. Add spinach and allow to cook down. About another 2 to 3 minutes.
- Once the greens are cooked down and wilted add butter, heavy cream, and Gruyere cheese. Allow to simmer until liquid is reduced and has tightened. It should not be runny. Season with salt and pepper. Once it has finished cooking and is seasoned, top with bread crumbs and serve.
