Creamy Greens

By saleo

Ingredients

• 1 lb. mustard greens, stemmed, sliced into ribbons (8 cups)
• 1 cup finely diced onions
• 2 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 2 cups heavy cream
• Salt and black pepper to taste

Preparation

Step 1

Blanch mustard greens in a large pot of boiling water, 5 minutes.

Plunge greens into ice water. Drain greens, then dry in a salad spinner.

Sauté onions in butter and oil in a large sauté pan over medium-high
heat, 5 minutes.

Add cream and simmer until thick, 2–3 minutes.

Add greens; stir to coat with cream mixture, then season with salt and pepper.