People love creamed spinach. Not me or my cooks, but people in general. I love southern-style greens. They have so much more going on than baby spinach. And from a food cost standpoint, it’s a no-brainer. So this is where the two worlds collide. We made creamed greens.
I started with a 50/50 blend of kale and chard because that’s what I had. Heat some bacon fat in a large pot and saut√© the greens with onions & garlic. Add water to cover, apple cider vinegar, black pepper, brown sugar and good quality (Edward’s, Benton’s or something from your farmer’s market) cooked, chopped bacon. Simmer until almost all the liquid is gone. Put greens in a colander to drain, but save that potlikker for something more interesting.
While the greens are cooking, make a traditional cream sauce. Add some cheese if you like. I’m sure you can figure it out. Return drained greens to a pot, and add cream sauce to your liking. Some residual liquid will leech out of the greens, and you’ll find that the dish is surprisingly well-balanced. I’ll never make creamed spinach again.
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