Rich and delicious, this Creamed Greens with Parm Crust recipe by Beach Girl Grills is a perfect veggie dish for the end-of-year holidays.
Ingredients for the Creamed Greens:
1 lbs Swiss chard, stems removed, chopped
1 lbs Lacinato kale, stems removed, chopped
2 tbsp olive oil
2 shallots, chopped
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
Pinch of nutmeg
1 1/2 cups heavy cream
2 oz cream cheese
1/2 tbsp fresh lemon juice
2/3 cup Parmigiano-Reggiano
Ingredients for the Parmesan Panko Crust:
1 tbsp olive oil
1/4 cup panko breadcrumbs
1 tsp lemon zest
1 tsp fresh thyme
1/2 cup Parmigiano-Reggiano
Directions
- Preheat the grill to 400°F.
- Heat a large skillet with olive oil. Add shallots and garlic. Sauté for 2-3 minutes until fragrant.
- Add the greens. Season with salt, red pepper flakes, and nutmeg. Stir to combine.
- Cover greens and allow them to steam for 6-8 minutes until they are wilted.
- Add the cream and bring to a simmer. Add the cream cheese and stir until melted.
- Add lemon juice and stir. Add parmesan and stir until combined and melted.
- Move to indirect heat.
- Heat a small skillet with olive oil.
- Add the panko breadcrumbs and stir them until they become golden brown.
- Remove from the heat and stir in lemon zest, thyme, and Parmesan.
- Top the greens with the Parmesan panko mixture.
- Return to direct heat and close the grill. Allow to cook for 8-10 minutes or until the sauce has thickened and cheese has melted.
- Garnish with additional Parmesan and crushed red pepper flakes if desired.
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Nicole Stove
Beach Girl Grills