BROWN-BUTTER CREAMED WINTER GREENS

Brown-Butter Creamed Winter Greens image

Yield Makes 6 servings

Number Of Ingredients 15

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

Steps:

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add the flour and cook, stirring, 1 minute.
Add the milk in a stream, whisking, then add the shallot, bay leaf, and peppercorns. Bring to a boil, whisking, then simmer, whisking occasionally, 5 minutes. Strain the béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover the surface with parchment.
Discard the stems and center ribs from the greens, then coarsely chop the leaves.
Cook the bacon in a wide 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 the fat from the pot and wipe clean.
Heat the remaining 4 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, then cook the onion, stirring, until softened, about 3 minutes.
Increase the heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding the next. Add the béchamel, cream, garlic, red pepper flakes, salt, and pepper and boil, uncovered, stirring, until the sauce coats the greens and the greens are tender, about 10 minutes.
Stir in the bacon, vinegar, and salt and pepper to taste.
DO AHEAD
The BÉCHAMEL SAUCE can be made 1 day ahead and chilled, its surface covered with parchment; stir before using. The greens can be chopped 1 day ahead and chilled in a large sealed bag.