Creamy greens, cooked with the flavors of your favorite Caesar salad!
- 1/2 cup mayonaise
- 2 anchovy fillets (or 2 teaspoons anchovy paste)
- 6 garlic cloves, peeled and smashed
- 1 teaspoon black pepper
- 1 1/2 cups whole milk
- 2 tablespoons oil
- 2 shallots, thinly sliced
- 1 1/2 lbs greens, washed and roughly chopped (I use a mix of spinach and kale)
- 1 tablespoon red wine vinegar
- 1/3 – 1/2 cup grated parmesan cheese
- Combine mayo, anchovies, garlic and black pepper and blend ( I use a stick blender for this, but a regular blender or food processor are fine too!).
- Add milk and carefully blend again to combine. Set aside.
- Heat oil in a large pan (seriously, it’s a lot of greens to fit in there) over medium-high heat. Once hot, add shallots and cook for a few minutes until they just start to brown.
- Add greens and carefully toss to combine. Cover pan and let cook for a few minutes just until the greens start to wilt and you can actually stir them in the pan. Reduce heat to medium, and keep cooking greens until everything is cooked down and any liquid in the pan starts to evaporate.
- Add milk mixture and stir to combine. Let cook for 10-15 minutes, until greens to start to soak up some of the liquid and everything starts to thicken a little bit.
- Add vinegar and cheese and stir, cooking for another minute or two.
- Serve warm or at room temperature.
I KNOW this sounds weird. But you just have to trust, okay? Slightly creamy, braised greens are making an appearance on Thanksgiving and we all love it.
I don’t frequent steak houses very often, but when I do I loved a good side of creamed spinach. It’s healthy…but not. My favorite kind of health. So I wanted to do something similar here, without all the heft of a true creamed spinach.
The first thing I did was add kale, because any time I make anything “more healthy” I just add kale. It’s a foolproof plan, really. But you can use all spinach here, or all kale. Maybe even add some collard greens? A mix is fun!
I also left out the heavy cream, and did a mix of milk and…mayo? OKAY FINE it’s maybe not that healthy. But I was going for a caesar dressing like mix here, and mayo seemed right. In the grand scheme of things it’s not that much, and we’re all going to survive.
While I would suggest making this dish day-of for sure, you can definitely prep some of the components ahead of time to make things a bit easier on the big day. To do this, just prep the following a day or two before:
- Make the creamy mixture. Blend up the mayo/milk mixture and keep it in the fridge.
- Wash, dry and chop the greens. Bonus points if you have a salad spinner and can just store them in there until you’re ready to cook. This is a HUGE time saver, so I highly highly recommend.
- Grate the parmesan. Just do it. For all the dishes. Keep it in an airtight container and pull out as much as you need whenever you need it.
If you really, really want to make this entire dish ahead of time (or are taking it to someone’s house) you definitely can. Just warm it back up on the stove with a splash of milk.
Either way, definitely make this and then pat yourself on the back for getting everyone to eat a bunch of (healthyish) greens on Thanksgiving.