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Side Dishes

Creamy Mustard Greens

The mildest of the bitter greens, mustard greens are especially good and colorful when cooked with cream. Serve them as a side dish with Glazed Pork Chops.

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Ingredients

Instructions

Blanch mustard greens in a large pot of boiling water for 5 minutes. Plunge greens into ice water to stop the cooking and to retain flavor. Drain greens, spin dry, and set them aside.

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

Add cream; bring to a simmer. Reduce cream until it's thickened, about 5 minutes.

Add greens, stirring to coat with cream mixture; cook 2–3 minutes. Season greens with salt and pepper.

After boiling greens, use a slotted spoon to transfer them quickly to a bowl of ice water. Plunge greens in cold water for 1 minute to stop the cooking.

After boiling greens, use a slotted spoon to transfer them quickly to a bowl of ice water. Plunge greens in cold water for 1 minute to stop the cooking.

Reduce cream mixture until it's thick enough to leave a trail when you draw a spoon across the bottom of the pan.

Reduce cream mixture until it's thick enough to leave a trail when you draw a spoon across the bottom of the pan.

Nutritional Facts

Tags: Vegetarian, Side Dishes

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