Adapted from Spicy Mustard Greens in Fast, Fresh & Green by Suzie Middleton
1 Lb Greens (Turnip and Beet Greens) washed, stem removed, and ripped into bite sized pieces
1/2 Cup Half and Half (recipe calls for heavy cream)
3 Large Garlic cloves, smashed
4 slices fresh Ginger, 1/4 inch, smashed
Step 1: Bring a large pot of salted water to boil. Add cleaned, de-stemmed, and ripped greens into boiling water.
Step 2: Cook greens on Medium heat, simmering for 4-6 minutes (depending on their texture, thicker greens need to be cooked longer). Then remove from pot, either wash with cold water or place in ice bath to cool, and allow to drain.
Step 3:While greens are cooking smash Garlic and Ginger in one of many ways- either use a garlic press to press garlic and use a medium grater to grate ginger, use a mortar and pestle to grind ingredients, OR use a meat tenderizer and some saran wrap to tenderize your aromatics nicely. I used a mortar and pestle since I recently got one, but there are many ways to smash your ingredients. I’d love to hear about your most creative smashing techniques!!!
Step 4: While greens are draining, combine half and half, Garlic and Ginger in a small saucepan and bring to a boil. Reduce to a simmer and cook cream until reduced significantly and thicker in texture 3-5 minutes. Remove from heat.
Step 5: Wring out all greens, making sure to remove as much water as possible! Add greens to pot with cream, garlic and ginger and place over medium-low heat to combine.
Step 6: Heat and stir greens until all ingredients are evenly mixed and warmed (but not longer, as the greens will begin to release liquid with more cooking). Add Salt and fresh Pepper for taste and serve!
Pictured above with my Savory Quinoa!