Creamed Mixed Greens

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Kosher salt

2 bunches spinach (about 1 pound), trimmed

1 bunch Swiss chard (about 12 ounces), stems and leaves separated

1 5-ounce package baby kale (about 8 cups)

4 tablespoons unsalted butter

1 large shallot, chopped (about 1/2 cup)

4 to 5 sprigs thyme

3 tablespoons all-purpose flour

2 cups milk

Freshly ground black pepper

Hot sauce, to taste

1/3 cup creme fraiche


  1. Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
  2. Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
  3. Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.