Your Life A to Z Recipe: Wednesday, November 12th, 2014: Creamed Greens with Chestnuts and Cranberry

Posted: Updated:

Cranberry and Pear Relish
Adapted from Big Sky Cooking
Yields: 5-6

1 (16 ounce) bag fresh cranberries
1 cup water
1 ½ cups sugar
3 to 4 unripe pears, peeled and diced
3 tablespoons cup freshly squeezed lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon nutmeg

Rinse and pick over the fresh cranberries, discarding stems and imperfect berries.

In a large saucepan, bring the water and sugar to a boil.  Add the pears and simmer for 5 minutes.  Add the cranberries and bring the mixture to a boil.  Cook, stirring, until the berries start to pop, about 5 minutes.

Remove the pan from the heat and add the lemon juice, cinnamon, allspice and nutmeg.  Transfer to a bowl and let cool; cover and refrigerate overnight to thicken.

Creamed Greens with Chestnuts
Adapted from Martha Stewart
Servings: 4

1/2 bunch kale, tough stems discarded and leaves roughly chopped
1/2 bunch collard greens, tough stems discarded and leaves roughly chopped
1/2 bunch Swiss chard, stems discarded and leaves roughly chopped
Coarse salt
1/2 cup dry white wine
2 tablespoons olive oil, divided
1 large shallots, peeled and sliced
2 garlic cloves, minced
2 1/2 ounces shelled chestnuts, roughly chopped
1 tablespoon butter
1 tablespoons all-purpose flour
3/4 cups whole milk
1/4 cup heavy cream
Pinch of freshly grated nutmeg
Pinch of red-pepper flakes

Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine.  Cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.

Add 2 tablespoons olive oil to pan, and melt over high heat. Add shallots and garlic and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.

Melt 1 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.

Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.