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Michael Symon Creamed Greens Casserole

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Michael Symon’s creamed greens casserole is to die for!

2 tablespoons olive oil
1 small yellow onion (peeled, finely diced)
2 cloves garlic (peeled, minced)
2 cups kale (stems removed, thinly sliced)
2 cups collard greens (stems removed, thinly sliced)
2 cups swiss chard (thinly sliced)
2 cups baby spinach
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups whole milk
2 cups heavy cream
1/2 teaspoon nutmeg (freshly grated)
1/4 cup gruyere (shredded)
1/4 cup parmesan (grated)
1/4 cup panko bread crumbs
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 425ºF.
Preheat a large saute pan over medium heat and add the olive oil. Add the onion and garlic, stirring occasionally and cooking until the onions have softened and the garlic is fragrant, about 5 minutes. Add the kale, collard greens, swiss chard, and spinach, and stir to coat with the olive oil. Cook, stirring occasionally, until the greens have wilted and become tender. Remove from heat and set aside.
For the Bechamel: Preheat a heavy bottomed saucepan over medium-high heat and add the butter. When the butter has melted, whisk in the flour. Cook until the butter is absorbed by the flour and the mixture resembles wet sand. This is also known as a roux. Add the milk and cream, and nutmeg and whisk to combine. Season with salt and pepper. Cook, stirring occasionally, until the butter mixture starts to bubble and thicken. Reduce the heat to low and cook for another 20 minutes, allowing the flour to cook out.
For the Bread Crumb Topping: In a small bowl, add the bread crumbs, gruyere, and parmesan, and mix to combine. Set aside.
To Assemble: Pour 3/4 cup of the bechamel into the greens and stir to coat. Pour into a baking dish. Add the rest of the bechamel on top and top with an even layer of the bread crumb mixture. Place in the oven uncovered until warm and bubbly, about 10-15 minutes. Finish under the broiler until the top is golden brown, about 1-2 minutes. Remove from oven and let sit for 5 minutes before serving.
Tip: Assemble the casserole in advance. When ready to serve, let it come to room temperature and bake in the oven until warmed through and crisp the topping under the broiler before serving.

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