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'Nduja Creamed Greens

20 minutes prep
1 hour active cooking
1 hour + 20 minutes total

Makes 4 - 6 servings
Print recipe

When I was growing up every holiday meal included something creamy...

an indulgent dish usually made only for special occasions. For years I made my mother’s creamed onions, using the same canned pearl onions she did but upping the ante on her white sauce by adding three kinds of cheese and a healthy slug of bourbon. But inspired years ago by Portland chef Jason French’s creamed kale at the now-closed Ned Ludd, now I make creamy greens for celebration dinners.

These greens get extra flavor and a little chile heat from 'nduja, the soft, spreadable salami originally from southern Italy I like to call spicy pork butter. 'Nduja (en-DOO-ya) comes from cucina povere, poor people’s food, and originally used the scraps and organ meat left over after selling the better cuts. Modern versions combine leg, shoulder, and belly mixed with moderately hot Calabrian chiles.

What you'll need

Ingredients

From the kitchen

1 cup of

water

For the shopping list

1

medium onion

1 bunch of

Italian kale

1

heavy cream

From our shop

Out of stock
1 teaspoon of Fine Sea Salt

$7 - Olhão - Portugal

$24 - Sicily - Italy

Antheo D.O.P.

$12 - Indianapolis - Indiana

Pancetta Tesa

$12 - Washington

All Purpose Flour

$12 - Indianapolis - Indiana

'Nduja

Equipment

From the kitchen

Skillet

1

Sauce Pan

1

Cutting Board

1

Measuring Cups

Measuring Spoons

From our shop

Out of stock
1 All Purpose Chef's Knife

$49 - Savoie - France

All Purpose Chef's Knife

"As a nod to the Italian connection and because it just tastes better, I use cavolo nero, usually labeled Tuscan, Italian, or lacinato kale."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Chop the onion and cook it in 2 tablespoons of olive oil with 1 teaspoon of salt while you chop the kale.

Step 2

Coarsely chop the greens, including the stems. Add to the onion, cook 2-3 minutes, add water, reduce heat, and cover. Cook for 45 minutes, checking about midway and adding water 1/2 cup at a time if there’s less than a 1/2 inch in the bottom of the pot.

Step 3

Chop the pancetta into small pieces, cook in a heavy skillet over medium heat with the remaining 2 tablespoons of olive oil until lightly browned, about 5 minutes.

Step 4

Stir in 2 tablespoons of flour to make a roux, cook for 2 minutes, then add 1 cup of cream. Bring to a boil and reduce heat

Step 5

Add the 'nduja and use a spoon to break it up until it melts into the cream.

Step 6

If there’s more than about a 1/2 inch of water in the pot of cooked greens, drain some off and save it. Add the greens to the cream sauce and simmer for 15 minutes or until it thickens.

Shop this recipe

Salami

'Nduja

Smoking GooseIndianapolis - Indiana
$12
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA cooperativeSicily - Italy
$24
Salami

Pancetta Tesa

Smoking GooseIndianapolis - Indiana
$12
All Purpose Flour
Baking

All Purpose Flour

Shepherd's GrainWashington
$12
Out of stock
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

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