Paprika Creamed Greens

Paprika Creamed Greens

For these Paprika Creamed Greens, we updated the old-fashioned side of creamed spinach by using a trio of hearty greens and adding a pinch of paprika that perfectly complements the smoked pork.

Paprika Creamed Greens
Makes 6 to 8 servings
  • 1 tablespoon olive oil
  • 1 small red onion, sliced
  • 3 cloves garlic, thinly sliced
  • ½ pound chopped stemmed collard greens
  • ½ pound chopped stemmed mustard greens
  • ½ pound chopped Swiss chard
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  1. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, just until tender, about 3 minutes. Stir in all greens in batches until wilted. Remove greens from skillet.
  2. Melt butter in skillet over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in half-and-half until smooth; whisk in salt, paprika, and peppers. Bring to a boil, whisking frequently. Stir in greens. Reduce heat to medium-low; cooking, stirring occasionally, until sauce has thickened, about 15 minutes. Serve immediately.