Creamed Winter Greens with Bacon Béchamel: A Delectable & Comforting Side Dish

Every home cook has those moments: a culinary mishap that almost derails a perfectly good meal. Just recently, after capturing a beautiful photo of this skillet brimming with succulent bacon, rich cream, and vibrant winter greens, I made a classic mistake. I casually placed it back on the burner, intending a quick reheat, and wandered upstairs to tackle my email inbox. One email led to another, then a pressing overdue story demanded my attention… and, you guessed it, I completely incinerated it. My beloved cast iron skillet, a seasoned veteran of countless meals, now boasts another half-inch layer of solid char that will require serious chipping and elbow grease to remove. It seems to be a recurring theme this week!

Despite this minor setback, the dish itself, when not tragically burned, is nothing short of spectacular. This recipe for Creamed Winter Greens isn’t just a side; it’s a celebration of simple ingredients elevated by a touch of culinary finesse. While its full name, “Creamed Winter Greens with Bacon Béchamel,” might sound a tad pretentious, rest assured, the process is far from it. It’s simply a sophisticated way of saying “creamy bacon sauce” – a name that, let’s be honest, sounds significantly more appealing than “bacon sauce,” which might evoke images of something dispensed from a pump at a convenience store.

The Charm of Bacon Béchamel: Demystifying a Classic “Mother Sauce”

At its heart, béchamel is one of the five “mother sauces” of classical French cuisine, a foundational sauce from which many other sauces are derived. Yet, for all its grand reputation, béchamel is incredibly humble. It’s essentially a white sauce, the kind your mother or grandmother might have whipped up when you were a child to create a creamy cheese sauce to drizzle over your broccoli, making it instantly more appealing. So, unless you’re competing on a high-stakes cooking show like Top Chef, where distinguishing your béchamel from your velouté is paramount, you can simply think of it as a smooth, milky, and utterly comforting white sauce.

What makes our version particularly special, and undeniably delicious, is the addition of bacon. Instead of the traditional butter, we harness the flavorful drippings rendered from crispy bacon. This simple substitution infuses the béchamel with a smoky, savory depth that perfectly complements the earthiness of winter greens. It’s a testament to how humble ingredients can be transformed into something truly extraordinary with a little ingenuity.

The Roux: Foundation of Flavor (and a Clever Bacon Twist)

A basic béchamel typically begins with a roux – a mixture of equal parts fat and flour, cooked together. This is another one of those fancy culinary terms that simply describes a very straightforward process. The roux acts as a thickening agent, creating the silky-smooth base for the sauce. While butter is the classic fat for a roux, using bacon drippings in this recipe is a brilliant, flavor-packed alternative. If the idea of using rendered pig fat feels a little unconventional to you, consider this: lard, or pig fat, actually contains about 40% less saturated fat than butter. Plus, it brings an incredible depth of flavor that butter simply can’t replicate in this context. It’s a culinary win-win: less saturated fat and more deliciousness!

The process involves cooking the flour in the hot bacon drippings until it forms a paste, then gradually whisking in milk until the sauce thickens to a luscious, creamy consistency. This bacon-infused béchamel then becomes the luxurious coating for our nutrient-rich winter greens, transforming them into a side dish that’s far from ordinary. It’s comforting, satisfying, and undeniably a crowd-pleaser, perfect for a cozy weeknight meal or a festive gathering.

Crafting Your Creamed Winter Greens: The Recipe

This recipe is not only delicious but also a fantastic way to utilize leftover ingredients. This particular batch came about from a happy surplus of cream and pre-chopped vegetables I had on hand after a massive soup-making session. Waste not, want not!

Ingredients:

4-6 slices thick-cut bacon, diced
2 tablespoons all-purpose flour
2 cups milk (whole milk for richness, or 2% for a lighter sauce)
1/2 cup heavy cream (optional, but highly recommended for extra indulgence)
8-10 cups mixed winter greens (e.g., kale, collard greens, Swiss chard), tough stems removed and roughly chopped
1 small onion or 2 shallots, finely minced (optional, for extra flavor)
2 cloves garlic, minced (optional)
Salt and freshly ground black pepper to taste
Pinch of nutmeg (optional, a classic béchamel addition)
A splash of apple cider vinegar or lemon juice (optional, to brighten the flavors)

Instructions:

Cook the Bacon: In a large, heavy-bottomed skillet (preferably cast iron), cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper-towel-lined plate. Leave the rendered bacon drippings in the skillet. You should have about 2-3 tablespoons. If you have more, carefully pour off the excess, leaving just enough.
Sauté Aromatics (Optional): If using, add the minced onion/shallots to the bacon drippings in the skillet and cook over medium heat until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Make the Roux: Sprinkle the flour over the bacon drippings (and aromatics, if used) in the skillet. Whisk constantly for 1-2 minutes until a smooth paste (roux) forms and turns a light golden color. This cooks out the raw flour taste.
Whisk in Milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking as the mixture comes to a simmer and thickens. This should take about 5-7 minutes. Once it reaches your desired consistency (it should coat the back of a spoon), stir in the heavy cream (if using).
Season the Béchamel: Season the béchamel with salt, freshly ground black pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
Cook the Greens: Add the chopped winter greens directly into the béchamel sauce in the skillet. Stir gently, allowing the greens to wilt and cook down into the sauce. This may seem like a lot of greens at first, but they will reduce significantly. Cook for 5-10 minutes, or until the greens are tender but still retain some vibrant color.
Combine and Serve: Stir the reserved crispy bacon bits back into the greens and sauce. If desired, add a splash of apple cider vinegar or lemon juice to brighten the flavor. Taste and adjust final seasonings. Serve immediately as a hearty side dish or even a light main course.

Tips for Perfection & Variations:

Choose Your Greens: While kale is excellent, feel free to use a mix of collards, Swiss chard, spinach, or even mustard greens. Tougher greens like kale and collards will need a bit longer to wilt than spinach.
Prevent Burning: Keep the heat at medium-low when making the roux and adding milk. Whisk constantly. If the sauce becomes too thick, add a little more milk. If it’s too thin, let it simmer gently for a few more minutes.
Add a Cheesy Twist: For an even richer experience, stir in 1/2 cup of grated Parmesan or sharp cheddar cheese to the béchamel just before adding the greens.
Spice It Up: A pinch of red pepper flakes added with the garlic can give this dish a subtle kick.
Serving Suggestions: This dish is a perfect accompaniment to roasted chicken, pork tenderloin, grilled steak, or even as a decadent side for a holiday meal. It’s also substantial enough to be enjoyed on its own with some crusty bread.

A Tale of Leftovers & Community: The Soup Sisters Initiative

This particular batch of creamed greens was a happy accident, born from a surplus of ingredients left over from an incredible day of community and cooking. Last Wednesday, a wonderful group of you – and you know exactly who you are – gathered at the Cookbook Company to embark on a massive undertaking. We chopped, sautéed, and stirred our way through an astonishing twenty-six batches of soup! This monumental effort was all for a fantastic cause: photographing the recipes for the upcoming Soup Sisters Cookbook, a vital fundraiser for the Soup Sisters organization. This incredible group provides comfort in the form of nourishing, homemade soup to women and children fleeing domestic violence, delivered to emergency shelters across Canada.

It was a truly fantastic afternoon, filled with laughter, camaraderie, and the shared joy of doing what we love for a truly meaningful purpose. We all had the opportunity to connect, create, and contribute, side-by-side. For me, it was also a chance to meet even more of you, which is always an absolute pleasure and incredibly inspiring. I honestly couldn’t have asked for a better day. We managed to complete half of the forty photos needed for the cookbook, with more prepped soup still awaiting its photoshoot and just a few more batches to make. It looks like we’re well on our way to meeting our end-of-month deadline! A huge, heartfelt thank you to everyone who chipped in at our “soup sweatshop” – your dedication and hard work made it all possible.

And now, with the satisfaction of a good day’s work and the joy of contributing to a noble cause, it was time to tackle the contents of my fridge and turn those leftover ingredients into another delicious creation, leading directly to these Creamed Winter Greens with Bacon Béchamel.

Why This Dish Deserves a Spot on Your Table

This Creamed Winter Greens recipe is more than just a way to use up leftovers; it’s a testament to how simple, wholesome ingredients can be transformed into a dish that offers both comfort and culinary delight. The richness of the bacon béchamel perfectly balances the slight bitterness and robust texture of winter greens, making them incredibly appealing even to those who might typically shy away from vegetables. It’s hearty, satisfying, and packed with flavor, making it an ideal side for a variety of main courses or even a standalone meal.

Beyond its deliciousness, this dish embodies smart cooking – minimizing waste and maximizing flavor. It’s a wonderful example of taking what you have and turning it into something truly special. So, whether you’re consciously trying to clear out your fridge, looking for a new way to enjoy your greens, or simply craving a deeply comforting and flavorful dish, these Creamed Winter Greens with Bacon Béchamel are an absolute must-try.

Final Thoughts: Embracing Culinary Mishaps and Delicious Solutions

While my cast iron skillet might bear the scars of a distracted moment, the spirit of this dish remains untarnished. It reminds us that cooking is an adventure, sometimes fraught with minor mishaps, but always rich with opportunities for delicious discoveries. This recipe is a perfect blend of practicality, indulgence, and community spirit.

So, the next time you find yourself with a surplus of cream, a bundle of winter greens, and some bacon on hand, don’t hesitate. Embrace the “snooty” name, revel in the rich, smoky flavor of the bacon béchamel, and create a truly comforting and memorable dish. It’s a culinary journey from simple ingredients to profound satisfaction, proving that even a little bacon grease can be the start of something truly magnificent. Happy cooking!