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.
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.
Reduce cream mixture until it's thick enough to leave a trail when you draw a spoon across the bottom of the pan.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 89mg 29%
Sodium 53mg 2%
Carbs 11g 3%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.