I like creamed spinach, but I'd like to try something a little different.
Has anybody tried making creamed collard greens? How about kale, chard, or
mustard greens? Any suggestions along those lines? I add a bit of nutmeg to
cremed spinach; do you think that would work if other greens were used? If
not, what might be good in its place?

Bob

"BrainfoodBob-Not" writes:
>
>I like creamed spinach, but I'd like to try something a little different.
>Has anybody tried making creamed collard greens? How about kale, chard, or
>mustard greens? Any suggestions along those lines? I add a bit of nutmeg to
>cremed spinach; do you think that would work if other greens were used?

Why not? Dincha ever learn to search the net?

http://www.fromnorway.net/norwegian_...medcabbage.htm

CREAMED CABBAGE

1 lb of chopped cabbage
2 tlb butter
4 tlb flour
400 ml milk
1/2 tsp nutmeg
salt

Boil the cabbage until tender, approx. 30 minutes. Make a roux from the butter,
flour, and milk. Simmer 5-10 minutes. Drain the cabbage and add to the sauce.
Season with salt and nutmeg.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Bob" > wrote in
:

> I like creamed spinach, but I'd like to try something a little
> different. Has anybody tried making creamed collard greens? How about
> kale, chard, or mustard greens? Any suggestions along those lines? I
> add a bit of nutmeg to cremed spinach; do you think that would work if
> other greens were used? If not, what might be good in its place?
>
> Bob
>

My parents used to grow mustard and turnip greens in the garden. My mother
often made creamed mustard greens from the young leaves. It was delicious!
I don't have the recipe, but I'm sure that it was not any different than
one for creamed spinach. There are many variations on that, as well.

Wayne

On 22 Nov 2003 15:58:15 -0600, "Bob" > wrote:

I like creamed spinach, but I'd like to try something a little different.
Has anybody tried making creamed collard greens? How about kale, chard, or
mustard greens? Any suggestions along those lines? I add a bit of nutmeg to
cremed spinach; do you think that would work if other greens were used? If
not, what might be good in its place?


Creamed kale (with a little nutmeg) appears to be a holiday tradition
in my birth family (German background). A few years ago we sorted
through 40 years of snapshots taken at holiday dinners, looking at the
family changes. People came and went, children grew up, hairlines
receded, people gained and lost weight, fashions changed, but there
was one thing which never changed: to our surprise, there was no table
without kale.

Bob wrote:
> I like creamed spinach, but I'd like to try something a little
> different. Has anybody tried making creamed collard greens? How
> about kale, chard, or mustard greens? Any suggestions along those
> lines? I add a bit of nutmeg to cremed spinach; do you think that
> would work if other greens were used? If not, what might be good in
> its place?
>
> Bob

I tasted some greens at the Thanksgiving pot luck Friday at the office; I
thought it was creamed spinach but turned out to be turnip greens. They had
added a little bit of milk and lots of grated Parmesan cheese; it was very
tasty. I don't think they added nutmeg but I can't see why that would hurt
other greens. Oh, and this dish had lots of salt & pepper.

Jill

On 22 Nov 2003 22:29:18 GMT, PENMART01 wrote:

> "BrainfoodBob-Not" writes:
>>
>>I like creamed spinach, but I'd like to try something a little different.
>>Has anybody tried making creamed collard greens? How about kale, chard, or
>>mustard greens? Any suggestions along those lines? I add a bit of nutmeg to
>>cremed spinach; do you think that would work if other greens were used?
>
> Why not? Dincha ever learn to search the net?
>
> http://www.fromnorway.net/norwegian_...medcabbage.htm
>
> CREAMED CABBAGE
>
> 1 lb of chopped cabbage
> 2 tlb butter
> 4 tlb flour
> 400 ml milk
> 1/2 tsp nutmeg
> salt
>
> Boil the cabbage until tender, approx. 30 minutes. Make a roux from the butter,
> flour, and milk. Simmer 5-10 minutes. Drain the cabbage and add to the sauce.
> Season with salt and nutmeg.
> ---
Except I would boil down heavy cream, with nutmeg rather than going the
roux route.

--
JakeInHartsel

Glenn Jacobs writes:

>PENMART01 wrote:
>
>> "BrainfoodBob-Not" writes:
>>>
>>>I like creamed spinach, but I'd like to try something a little different.
>>>Has anybody tried making creamed collard greens? How about kale, chard, or
>>>mustard greens? Any suggestions along those lines? I add a bit of nutmeg
>to
>>>cremed spinach; do you think that would work if other greens were used?
>>
>> Why not? Dincha ever learn to search the net?
>>
>> http://www.fromnorway.net/norwegian_...medcabbage.htm
>>
>> CREAMED CABBAGE
>>
>> 1 lb of chopped cabbage
>> 2 tlb butter
>> 4 tlb flour
>> 400 ml milk
>> 1/2 tsp nutmeg
>> salt
>>
>> Boil the cabbage until tender, approx. 30 minutes. Make a roux from the
>butter,
>> flour, and milk. Simmer 5-10 minutes. Drain the cabbage and add to the
>sauce.
>> Season with salt and nutmeg.
>> ---
>Except I would boil down heavy cream, with nutmeg rather than going the
>roux route.

Yoose looking to begin another crusade with the Norse? Duh


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sun, 23 Nov 2003 07:50:58 -0600, "jmcquown"
> wrote:

>
> I tasted some greens at the Thanksgiving pot luck Friday at the office; I
> thought it was creamed spinach but turned out to be turnip greens. They had
> added a little bit of milk and lots of grated Parmesan cheese; it was very
> tasty. I don't think they added nutmeg but I can't see why that would hurt
> other greens. Oh, and this dish had lots of salt & pepper.

Love beet greens!
Hate nutmeg.

On Sun, 23 Nov 2003 21:42:59 GMT, sf > wrote:

>On Sun, 23 Nov 2003 07:50:58 -0600, "jmcquown"
> wrote:
>>
>> I tasted some greens at the Thanksgiving pot luck Friday at the office; I
>> thought it was creamed spinach but turned out to be turnip greens. They had
>> added a little bit of milk and lots of grated Parmesan cheese; it was very
>> tasty. I don't think they added nutmeg but I can't see why that would hurt
>> other greens. Oh, and this dish had lots of salt & pepper.
>
>Love beet greens!
>Hate nutmeg.

Maybe too much nutmeg. It's often called for in spinach/greens dishes
(why?), but a little goes a long way.

>
>Maybe too much nutmeg. It's often called for in spinach/greens dishes
>(why?), but a little goes a long way.

It goes pretty well with Rapini.