Recipe courtesy of Shaye Elliott
Cream and Greens
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 467
- Total: 20 min
- Active: 20 min
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
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.