Creamed Braising Greens

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.

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    249 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 6 grams protein; 63 milligrams cholesterol; 183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.

30 minutes