Creamed Farmstand Veggies
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 52
- Sodium
- 388
- Total: 25 min
- Active: 25 min
Ingredients
Veggies:
2 tablespoons extra-virgin olive oil
3 small summer squash, cut into 1-inch rounds
1 cup small tomatoes
Kosher salt and freshly ground black pepper
4 cups dark leafy greens, lower stems removed, leaves cut into 1-inch pieces
1/2 cup low-sodium vegetable stock
1/2 cup heavy cream
One 5.2-ounce package soft cheese with garlic and herbs, such as Boursin Garlic and Herb
Freshly cracked black pepper
Topping:
2 teaspoons extra-virgin olive oil
1/2 cup crushed crackers
1/2 cup store-bought crispy onions, such as French's
2 tablespoons fresh parsley, finely chopped
Directions
- For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
- For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.