• 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)

Steps

1

When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

2

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.

3

Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.

4

Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

5

In a cast iron pan, heat the remaining 4 tablespoons butter over high heat until it foams.

6

Add the greens and cook until tender but still bright green, about 5 minutes.

7

Sprinkle with salt and add the cream mixture. Cover and transfer to the grill.

8

Braise greens for 15-20 minutes until the cream is bubbling and greens are tender.

9

Season to taste with nutmeg and salt. Serve hot. Enjoy!