Cream and Greens

Name: Cream and Greens
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 4 tablespoons butter; 1 medium shallot, sliced into thin rings; Sea salt and freshly ground black pepper; 2 bunches rainbow chard, bottom 2 inches of stem removed, cut into large ribbons; 3/4 cup heavy cream; Pinch freshly grated nutmeg

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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4 tablespoons butter

1 medium shallot, sliced into thin rings

Sea salt and freshly ground black pepper

2 bunches rainbow chard, bottom 2 inches of stem removed, cut into large ribbons

3/4 cup heavy cream

Pinch freshly grated nutmeg

Directions

Melt the butter in a large pan over medium heat. Add the shallots and a pinch of salt and saute until soft, 3 to 5 minutes.
Stir in the greens and another pinch of salt. Cover and turn heat down to low; let steam for 5 minutes.
Add the cream and slowly massage it into the greens with a wooden spoon. Cook uncovered until the stems are tender, another 5 minutes. Add the nutmeg. Taste and adjust the seasoning with more salt or pepper, if needed.