Recipe courtesy of Shaye Elliott
Episode: Weekend Supper
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Cream and Greens
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

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