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Blanched Greens with Shallots and Cream

Blanched Greens with Shallots and Cream comes together with Salt, Unsalted Butter, Shallots, Heavy Cream, and Sugar. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 1/2 tsp
• 2 tbsp
• 2
• 1/4 cup
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Trim stems from leaves, discarding stems. Chop coarsely. Swish in a sink of cold water, then lift from water and drain.

2. 2

   Bring 2 quarts water to boil in a Dutch oven or large, deep saute pan with a lid.

3. 3

   Add salt and greens and stir just until wilted.

4. 4

   Cover and cook until greens are just tender, about 7 minutes.

5. 5

   Drain into a colander.

6. 6

   Rinse cooking pot with cold water to cool it, then fill with cold water.

7. 7

   Add greens to water to stop cooking.

8. 8

   Gather a handful of greens at a time and squeeze out the water. Chop more if desired.

9. 9

   Return clean pan to heat and melt butter over medium heat. Add shallots and cook, stirring frequently, until light brown, 3 to 4 minutes.

10. 10

    Add greens and stir to coat with fat.

11. 11

    Stir in the cream, sugar, thyme and nutmeg.

12. 12

    Cover and cook until greens are heated through, about 2 minutes.

13. 13

    Remove lid and cook another minute or two if necessary, until excess liquid has cooked away and cream is slightly thickened.

14. 14

    Season to taste with salt and pepper.

15. 15

    Contributed to the FareShare Gazette by Chupa; 19 February 2007. www.fareshare.net