The upper garden
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Creamy Greens
1 tablespoon olive oil
Greens to sauté
1 tablespoon of your favorite fancy mustard, Dijon or stone ground
½ cup of half and half
¼ to ½ cup sour cream or whole milk yogurt
Salt and pepper to taste
Wash and roughly chop your greens. Sauté in hot olive oil until wilted. In a large mixing bowl, whisk the four remaining ingredients together. Toss the cooked greens with the cream sauce. Serve immediately.
From Julie Ulmer
2 Comments »
Billie Allemand said,
Tried the 'Creamy Greens' for lunch, only without the sour cream or yogurt, as I didn't have that on hand. I really liked the result (and I used regular mustard also).
Amy said,
I saute mine the same way (except with a little garlic), then add a mixture of sour cream and lemon juice-YUM! Reminds of an awesome German restaurant in Chi-town, called Bergoff's!