|our typical landscape - on the way to A's house here|
I suddenly remembered it last week with deep hunger. Fortunately, there are two farmers at market who are still growing greens inside, so I got some swiss chard and made breakfast. It was divine.
|A's farmhouse window - just for pretty|
This recipe differs from classic creamed vegetables because it has vinegar and sugar in it - that's the influence of the Pennsylvania Dutch, I'm sure. In fact, in restaurants around here, this is served over green salads as "hot bacon dressing" (if you want to do this, just omit the hearty greens and serve the sauce/dressing over lettuce; see more in my post on eating this dressing over dandelion greens).
We adore a savory gravy over toast, biscuits, or potatoes for breakfast. I've made creamed mushrooms, creamed eggs, creamed chicken, creamed spinach, and now. . .
Creamed Greens with Bacon
Hard boil 2 eggs (I steam them for perfection and ease every time). Peel, chop, and set aside.
Fry in skillet:
2 slices bacon, chopped (definitely use more bacon if you're in the mood)
As it fries, separately mix and whisk well to pulverize any flour lumps:
4 Tbsp. flour
1 tsp. salt
3 Tbsp. sugar
3 Tbsp. vinegar
1 cup milk
1/2 cup water (unless you're using skim milk - then use 1 1/2 cups milk)
Turn heat under skillet to low. Add milk mixture to bacon and bacon drippings slowly, whisking. Continue to whisk frequently and cook on low until thickened.
When thick and steamy, add 1-3 cups chopped hearty greens such as spinach, dandelion greens, or swiss chard leaves (add the stems with the bacon) and allow to wilt a bit in the hot sauce. Mix in the chopped hard-boiled eggs. Serve creamed greens hot on toast or roasted potatoes or biscuits.
Creamed greens reheat beautifully in the microwave so make them ahead if you don't want to face the stove and a recipe in the chilly dark before breakfast; however, creamed anything does not freeze well.