Assertive Greens with Onions or Shallots and Cream

From Athens Locally Grown

Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook’s Illustrated magazine

Serves: serves 4 (about 2 cups of cooked greens)

  • 2 pounds kale, collards, mustard or turnip greens, washed and coarsely choppeped
  • 1 1/2 tsp. salt
  • 2 T. unsalted butter
  • 2 medium walking onions (white portion only) or shallots, chopped fine
  • 1/4 cup heavy cream
  • 1/2 tsp. sugar
  • 1/2 tsp. minced fresh thyme leaves
  • 1/8 tsp. ground nutmeg
  • salt and pepper to taste
Step by Step Instructions
  1. The essential blanching step: Bring 2 quarts of water to a boil in a deep pot, add the salt and greens, and stir until wilted. Cover and cook until the greens are just tender (about 7 minutes). Drain in a colander. Rinse the pot with cold water, refill it with cold water, and pour in the greens to stop the cooking. Gather a handful of greens, lift out of the water, and squeeze dry. Repeat with the rest. Roughly cut each bunch of greens, and proceed with the rest of the recipe.
  2. Melt the butter in a large saute pan over medium heat. When the foaming subsides, add the onions or shallots and cook, stirring frequently, for 3 to 4 minutes. Then add the squeezed, cut greens and stir to coat them with the butter.
  3. Stir in the cream, sugar, thyme, and nutmeg. Cover and cook until the greens are heated through (about 2 minutes). If any excess liquid remains, remove the lid and continue to simmer until the cream has thickened slightly (about 1 minute longer).
  4. Season with salt and pepper to taste, and serve immediately.

turnips KaleLeafs


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