Creamed

PictureI’ve had it with sauteing and blanching my vegetables.

I know it’s healthy and the preferred way to handle farmer’s market fresh vegetables, but I’m so BORED!!!  And it’s getting COLD!!! Did you know that they say tomorrow is our last almost-70-degree day left?! I want yummy, hearty food that’s going to stick to my ribs right about now.

I’m looking for creamy textures and rich flavors. That’s why I’ve resorted to creaming all of my greens. And I do mean ALL of them. Everything from spinach and arugula to kale and chard are getting the treatment. And now I couldn’t be happier to eat my veggies!

Here’s how you can do it too!


Picture1.  Take a large bunch of your favorite leafy green (assume swiss chard for this recipe) and remove the spine and slice thinly.
2.  Wash under cold running water thoroughly to remove any dirt. Allow to drain.
3.  Remove the top dark green part as well as the rooted bottom of a large leek.
4.  Slice the leek lengthwise and run under water to remove any dirt from in between the layers. Dry thoroughly.
5.  Chop the leek thinly.


Picture6.  Melt 2 Tbsp of unsalted butter in a large saute pan.
7.  Once the bubble have subsided, add the leeks and saute, stirring frequently, until just turning golden. Salt lightly.
8.  Add 1 cup of dry white wine or sherry to the leeks. Boil for 1 to 2 minutes to burn off the alcohol.
9.  Add 1 cup of heavy cream. (YES!!!)
10.  Simmer and reduce by half. (If creaming a more delicate green like baby spinach, reduce cream mixture more until it is very thick.) DO NOT LET THE CREAM BOIL or it will burn. Things should like the picture.


Picture11.  Here is where you add the greens. Turn them until they start to wilt. Allow to cook in the cream until wilted to your desired consistency and the cream is reduced and coating the leaves. It should look like the picture with a good deal of steam and yummy smells.
12.  Salt and pepper to taste and serve immediately!


Pork chops and wild rice go nicely!

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