Brown-Butter Creamed Winter Greens

Name: Brown-Butter Creamed Winter Greens
Yield: Makes 6 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 2 tablespoons minced shallot; 1 Turkish or 1/2 California bay leaf; 6 black peppercorns; 3 1/2 pounds mixed winter greens, such as collards, mustard greens, and kale; 6 ounces slab bacon, rind discarded, bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks; 1 cup finely chopped onion; 1/2 cup heavy cream; 2 garlic cloves, minced; 1 teaspoon dried red pepper flakes; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon cider vinegar, or to taste

November 7, 2012

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

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