Creamed Braising Greens

• 6 tablespoons butter
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 cup heavy cream
• Pinch freshly grated nutmeg
• Salt
• 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

1. In a saucepan, heat 2 tablespoons of the butter over high heat until it foams.
2. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes.
3. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes.
4. Add the nutmeg and salt to taste.
5. Using a hand blender, puree until smooth.
6. In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams.
7. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes.
8. Sprinkle with salt and add the cream mixture.
9. Lower the heat, cover and let simmer until cooked through, 5 minutes more.
10. Taste for nutmeg and salt, season to taste and serve hot.

butter, garlic, shallot, heavy cream, freshly grated nutmeg, salt, young greens

Taken from cooking.nytimes.com/recipes/12248 (may not work)