10oz-1lb greens, washed and de-stemmed (10oz for tough leaves like Kale, 1lb for tender leaves like spinach)
1/2 tsp salt
4 Tbsps. salted butter
A big spoonful of flour (about a tablespoon—you won’t use it all)
3/4 cup heavy cream
Fresh nutmeg
- Add the salt to about 6 cups of water and bring to a boil. Add the greens, and cook until they are tender. For spinach, this will take 30 seconds; for kale, this will take a few minutes.
- Drain the greens and rinse them with cold water, then dry them in salad spinner (or roll them up in clean kitchen towel and gently press the moisture out). Add a tablespoon of flour to a small sieve and set it near the stove. Set the greens aside, add the butter to a large sauté pan, and heat over medium heat. Let it foam and sputter, until it darkens to a deep golden brown, then turn the heat to low, add the greens to the butter and toss to coat, then dust the flour over the greens. Toss one more time, add the cream, and stir until thick. Finish with freshly grated nutmeg, and serve immediately.
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