Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 3 tablespoons 45ml Shallots - minced (medium)

  3. 2 lbs 908g / 32oz Tender greens - cleaned, stemmed, With water left clinging to leaves

  4. 1/2 cup 118ml Cream

  5. 1/4 teaspoon 1 1/3ml Ground nutmeg Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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