If you like creamed spinach, try this easy side dish twist that uses mustard greens instead. Use fresh mustard greens from your IHARVEST in this recipe.
Prep Time: approx. 10 Minutes. Cook Time: approx. 18 Minutes. Ready in: approx. 30 Minutes. Makes 4 servings.
1 pound mustard greens
2 tablespoons butter
1 tablespoon olive oil
1 cup onion, finely diced
2 cups heavy cream
salt and pepper, to taste
Trim the stems from the mustard greens. Thinly slice the leaves.
Bring a large pot of water to boil over high heat. Add the mustard greens and cook for 5 minutes. Transfer the mustard greens to a bowl of ice water to stop the cooking process. Drain well and set aside.
Add the butter and olive oil to a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes.
Stir the cream into the skillet and adjust the heat so the cream stays at a low simmer. Cook, stirring frequently, until the sauce has thickened.
Add the mustard greens and stir to coat in the cream sauce. Let cook for 2-3 minutes. Adjust the seasoning with salt and pepper as needed. Serve hot.