Recipe courtesy of Shaye Elliott

Cream and Greens

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. Stir in the greens and another pinch of salt. Cover and turn heat down to low; let steam for 5 minutes.
  3. 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.
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