Creamed Braising Greens

Name: Creamed Braising Greens
Total time: 30 min
Ingredients: 6 tablespoons butter; 2 cloves garlic, minced; 1 shallot, thinly sliced; 1 cup heavy cream; Pinch freshly grated nutmeg; Salt; 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

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Total: 30 minutes

Servings: 8

Cost: $1.70 /serving

Author : Julia Moskin

collard greens greens heavy cream

Ingredients

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6 tablespoons butter2 cloves garlic, minced1 shallot, thinly sliced1 cup heavy creamPinch freshly grated nutmegSalt3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

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Instructions

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Step 1

In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

Step 2

In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

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