Jeremy Paige is a former New Yorker currently living in Los Angeles with his wife and two kids while eating his way through one farmer's market at a time.
. Whether you go the old-school route with canned green beans, condensed cream of mushroom soup and French’s fried onions, or the new-school route withI have something even better, with all the same great flavors. Let’s call it the new-new-school version. It doesn’t involve using mushy canned green beans or require the tedious task of cutting and blanching fresh green beans.
Lastly, I top it all off with homemade fried shallots. They cook in less than 2 minutes and make such a difference. The canned variety can taste waxy and stale, while a quick homemade version packs a strong onion flavor to balance out the richness from the cream sauce. Don’t be afraid to make extra, as there’s always a sneak lurking around the corner grabbing handfuls of this fried goodness. Any leftover oil can be strained and used throughout the week in other dishes.
4. Meanwhile, melt 2 tablespoons butter in a large pot at medium heat. Add mushrooms and cook until browned, about 5 to 7 minutes.7. When all of the kale is added to the pan, stir in chicken stock. Cover and let cook until kale is softened and chicken stock has evaporated, about 5 to 7 minutes.Slowly whisk in half-and-half and cook until thickened, about 5 minutes.12. Transfer creamed kale to casserole dish, top with crispy fried onions. Serve immediately.
13. Alternatively, this can be made ahead and kept warm in an oven at low heat — just add fried onions right before serving.Don’t be afraid to make extra shallots, as there’s always a sneak lurking around the corner grabbing handfuls of this fried goodness.Want A Perfect Thanksgiving Turkey? You'll Need One Of These ThermometersBy entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners.
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