For these Paprika Creamed Greens, we updated the old-fashioned side of creamed spinach by using a trio of hearty greens and adding a pinch of paprika that perfectly complements the smoked pork.
Paprika Creamed Greens
Makes 6 to 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 3 cloves garlic, thinly sliced
- ½ pound chopped stemmed collard greens
- ½ pound chopped stemmed mustard greens
- ½ pound chopped Swiss chard
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
Instructions
- In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, just until tender, about 3 minutes. Stir in all greens in batches until wilted. Remove greens from skillet.
- Melt butter in skillet over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in half-and-half until smooth; whisk in salt, paprika, and peppers. Bring to a boil, whisking frequently. Stir in greens. Reduce heat to medium-low; cooking, stirring occasionally, until sauce has thickened, about 15 minutes. Serve immediately.
