- 6 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 cup heavy cream
- Pinch freshly grated nutmeg
- Salt
- 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.
In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
from NYT Cooking