Brown-Butter Creamed Winter Greens

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

From the kitchen of Carly

Tender winter greens swim in a silky brown-butter béchamel, enriched with cream and studded with crispy bacon. It's the kind of side dish that steals the show from whatever meat lands on your plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 stick unsalted butter, divided
12 tablespoons all-purpose flour
12 cups whole milk
12 tablespoons minced shallot
11 Turkish or 1/2 California bay leaf
16 black peppercorns
13 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
16 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
11 cup finely chopped onion
11/2 cup heavy cream
12 garlic cloves, minced
11 teaspoon dried hot red-pepper flakes
11 tablespoon cider vinegar
1or to taste

Instructions

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 center 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 1/2 stick 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 teaspoon salt, and 1/2 teaspoon 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.