Brown-Butter Creamed Winter Greens

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This indulgent side dish of brown-butter creamed winter greens offers a sophisticated twist on classic leafy vegetables. By combining earthy kale, mustard greens and collards with a rich, nutty brown-butter base, you create a depth of flavour that perfectly Complements roasted meats. The addition of smoky bacon lardons and a hint of cider vinegar cuts through the richness of the double cream sauce, providing a balanced and savoury finish that will appeal to even the most reluctant vegetable eaters.

As a high-protein side dish, this recipe is as nourishing as it is comforting. It is an excellent choice for a festive dinner or a warming Sunday lunch when you want something more substantial than a simple steamed green. Prepared with a traditional béchamel infused with shallots and bay, these greens are transformed into a luxurious accompaniment that brings a touch of restaurant-quality cooking to your home kitchen.

Ingredients for Brown-Butter Creamed Winter Greens

3/4 stick unsalted butter, divided
2 matskedar vetemjöl
475 ml helmjölk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
1.6kg mixed winter greens such as collards, mustard greens, and kale
170g slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
240ml finely chopped onion
120 ml vispgrädde
2 vitlöksklyftor, hackade
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

How to make Brown-Butter Creamed Winter Greens

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and centre ribs from greens, then coarsely chop leaves.

Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 60g butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoons salt, and 1/2 teaspoons pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.

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