Recipe found on foodwastefeast.com
“This very flexible recipe scales up or down depending on your amount of greens as well as your fondness for dairy products, hence the lack of exact measurements. Feel free to adjust as needed!”
- A large pat of butter or splash of olive oil
- A few garlic cloves
- A small diced onion or shallots or another allium of choice
- Two bunches of shredded greens
- About a cup of dairy like heavy cream, creme fraiche, cream cheese, mascarpone, etc. (Author used a big dollop of creme fraiche and half a pack of cream cheese – start with less and add more as you taste and go)
- Liquid as desired to get a more spoonable texture, like stock, water, milk, more cream, etc.
- Salt and pepper and spices of your choice, such as nutmeg or curry powder
Heat the butter over medium heat and cook the onion and garlic until softened, about 5 minutes.
Add the greens, stir to coat and cover to let them wilt down for 5 minutes or so. Lighter leaves like spinach will cook more quickly, sturdier ones like kale or collards will need more time.
Once the greens have softened, stir in your dairy products and season with salt and pepper. Saltier dairy like cream cheese will need less salt, while heavy cream will need to be seasoned generously.
Stir and let cook over low heat for a bit so the flavors can meld. Thicker dairy like cream cheese or mascarpone will need some time to melt and spread out, heavy cream will need some time to cook and thicken.
Taste and see how you like the texture. Too thick? Add some stock or cream and stir to combine. Too soupy? Let it cook a bit longer to thicken up.
You can eat it as-is, or finish it off with handfuls of Parmesan and a few minutes under the broiler if that’s your preference. Consider stirring leftovers into pasta or folding into a taco, it keeps well!