Tender Greens With Nutmeg And Cream

Recipe Ingredients

2 tablespoons	30ml	Butter
3 tablespoons	45ml	Shallots - minced (medium)
2 lbs	908g / 32oz	Tender greens - cleaned, stemmed,
		With water left clinging to leaves
		= (such as spinach, beet greens, or Swiss
		Chard)
1/2 cup	118ml	Cream
1/4 teaspoon	1.3ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat butter in a large saute pan or Dutch oven. Add shallots and saute over medium-high heat until softened, 2 to 3 minutes. Add wet greens, cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes.

Uncover and cook until most of liquid evaporates, about 2 minutes longer. Add cream and cook, uncovered, until thickened slightly, 2 to 3 minutes more. Stir in nutmeg, season to taste with salt and pepper, and serve immediately.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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