1 bunch collard greens, tough stems discarded and leaves roughly chopped ( 5 cups).
1 bunch swiss chard, stem removed, chopped, and reserved and leaves roughly chopped
( 1 cup stems , 5 1/2 cup leaves.).
Coarse salt.
3/4 cup dry white wine.
6 tbsp unsalted butter,divided.
2 large shallots, peeled, halved vertical, and thinly sliced crosswise (3/4 cup).
3 garlic cloves, minced ( 1 tbsp).
5 ounces shelled chestnuts, roughly chopped ( 1 cup).
2 tbsp all purpose flour.
1 1/2 cups whole milk.
1/2 cup heavy cream.
pinch of freshly grated nutmeg.
pinch of rec pepper flakes.
DIRECTIONS:
1. Wash all green, and shake off excess(but not all ) water.
Heat a large saute pan over high heat, and add kale, collard green, 1tsp salt, add wine.Cover
and cook until greens wilt, about 2 minutes, turning occasionally.
2.Reduce heat to medium, and cook, turning greens occasionall, until almost tender, about
15 minutes. Remove cover. Add swiss chard leaves, and cook, turning with tongs, until
wilted, about 3 minutes. Transfer green to a bowl.
3.Add 4 tbsp butter to pan, and melt over high heat. Add shallots,garlic,and chard stems, and
saute until softened about 3 minutes. Stir in chestnuts, and saute 1 minute.Return greens
to pan, stirring to incorporate, and remove from heat.
4. Melt remaining 2 tbsp butter in a saucepan over medium-high heat. Add flou. and whisk
to incorporate, slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking
contantly, until sauce thickens slightly and begins to coat the back of a spoon,about 2 minutes.
Add nutmeg and red pepper flakes, Season with.
5.Stir sauce into greens, and cook over medium heat until warmed through. If not serving
immediately, let cool completely, then refrigerate. reheat over heat before serving.
Adapted from Martha Stewart recipe.
No comments:
Post a Comment