The Chew: Creamed Greens Casserole Recipe

The Chew: Creamed Greens Casserole

Somehow, Michael Symon managed to go from the chef who couldn’t stand the thought of a casserole, to the self-proclaimed king of the popular dish. It shouldn’t come as much surprise, then, that Michael took it upon himself to share a casserole recipe perfect for Thanksgiving. The green bean casserole is a staple side on just about every Thanksgiving table, but Michael wanted to try going slightly off the beaten path. His Creamed Greens Casserole is so tasty, it just might replace your family’s usual side.

To get the recipe, click next page.

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The Chew: Creamed Greens Casserole Recipe Ingredients

The Chew: Creamed Greens Casserole Recipe

Michael Symon, the self-proclaimed “King of Casseroles” showed viewers how to make his Creamed Greens Casserole as a unique veggie side dish for Thanksgiving. (miss_yasmina / Flickr)

  • 1 small yellow onion
  • 2 C kale – stems removed, sliced thin
  • 2 C Swiss chard – sliced thin
  • 2 tbsp olive oil
  • 2 cloves garlic – peeled, minced
  • 2 C collard greens – stems removed, sliced thin
  • 2 C baby spinach

For the Bechamel:

  • 6 tbsp all-purpose flour
  • 2 C heavy cream
  • 4 tbsp butter
  • 2 C whole milk
  • 1/2 tsp nutmeg – freshly grated

For the Bread Crumb Topping:

  • 1/4 C Parmesan – grated
  • Kosher salt and freshly ground black pepper
  • 1/4 C Gruyere – shredded
  • 1/4 C panko bread crumbs

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The Chew: Creamed Greens Casserole Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Preheat a large saute pan over medium heat and add the olive oil
  3. Add the garlic and onion, stirring occasionally, for about 5 minutes until the onions have softened
  4. Add the collard greens, kale, Swiss chard, and spinach, then stir to coat with olive oil
  5. Cook until the greens wilt and become tender, then remove from the heat and set aside

For the Bechamel:

  1. Preheat a heavy-bottomed saucepan over medium-high heat and add the butter
  2. When the butter has melted, whisk in the flour and cook until the mixture looks like wet sand
  3. Add the cream and milk, then the nutmeg and whisk until combined and season with salt and pepper
  4. Cook until the butter mixture starts to bubble and thicken, stirring occasionally
  5. Reduce the heat to low and cook for 20 more minutes

For the Bread Crumb Topping:

  1. In a small bowl, add the Gruyere, bread crumbs, and parmesan then mix to combine and set aside

To Assemble:

  1. Pour 3/4 C of the bechamel into the greens and stir to coat
  2. Pour into a baking dish
  3. Add the rest of the bechamel on top then add an even layer of the bread crumb mixture
  4. Put into the oven and cook for 10-15 minutes until warm and bubbly
  5. Finish under the broiler for 1-2 minutes to brown
  6. Remove from the oven and let sit for 5 minutes before serving

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