Tender Greens With Nutmeg And Cream

Recipe Instructions Heat butter in a large saute pan or Dutch oven. Add shallots and saute over medium-high heat until softened, 2 to 3 minutes. Add wet greens, cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes. Uncover and cook until most of liquid evaporates, about 2 minutes longer. Add cream and cook, uncovered, until thickened slightly, 2 to 3 minutes more. Stir in nutmeg, season to taste with salt and pepper, and serve immediately. This recipe yields 4 servings.