BLANCHED GREENS WITH SHALLOTS AND CREAM

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BLANCHED GREENS WITH SHALLOTS AND CREAM

2 pounds kale (or collards, mustard or turnip greens)

1 1/2 teaspoons salt

2 tablespoons unsalted butter

2 medium shallots, peeled and minced

1/4 cup heavy cream

1/2 teaspoon sugar

1/2 teaspoon fresh thyme leaves

1/8 teaspoon freshly grated nutmeg

Salt and ground black pepper to taste

 

 

 

 

Trim stems from leaves, discarding stems. Chop coarsely. Swish in a

sink of cold water, then lift from water and drain.

 

Bring 2 quarts water to boil in a Dutch oven or large, deep sautŽ pan

with a lid. Add salt and greens and stir just until wilted.

 

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

into a colander. Rinse cooking pot with cold water to cool it, then

fill with cold water. Add greens to water to stop cooking.

 

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

more if desired.

 

Return clean pan to heat and melt butter over medium heat. Add

shallots and cook, stirring frequently, until light brown, 3 to 4

minutes.

 

Add greens and stir to coat with fat. Stir in the cream, sugar, thyme

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

minutes. Remove lid and cook another minute or two if necessary, until

excess liquid has cooked away and cream is slightly thickened. Season

to taste with salt and pepper.

 

Serves 4.

 

Source: Macon Telegraph, 10.11.06

Formatted by Chup Babi in MC: 10.31.06

 

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