braised creamed green beans
6 Tablespoon butter
2 Clove garlic, pressed or minced
1 shallot, thinly sliced
1 Cup heavy cream
1 Pinch ground nutmeg
To Taste salt
3 Pound Mixed Greens (Collard, Kale, Chard)
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.
Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a cast iron pan, heat the remaining 4 tablespoons butter over high heat until it foams.
Add the greens and cook until tender but still bright green, about 5 minutes.
Sprinkle with salt and add the cream mixture. Cover and transfer to the grill.
Braise greens for 15-20 minutes until the cream is bubbling and greens are tender.
Season to taste with nutmeg and salt. Serve hot. Enjoy!