Steps

• Step 1

  When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

• Step 2

  In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.

  Ingredients

  • 6 Tablespoon butter

  • 2 Clove garlic, pressed or minced

  • 1  shallot, thinly sliced

• Step 3

  Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes.

  Ingredients

  • 1 Cup heavy cream

• Step 4

  Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

  Ingredients

  • 1 Pinch ground nutmeg

  • To Taste Salt

• Step 5

  In a cast iron pan, heat the remaining 4 tablespoons butter over high heat until it foams.

• Step 6

  Add the greens and cook until tender but still bright green, about 5 minutes.

  Ingredients

  • 3 Pound mixed greens such as kale, chard or collards; washed, stems removed and torn into bite sized pieces

• Step 7

  Sprinkle with salt and add the cream mixture. Cover and transfer to the grill.

• Step 8

  Braise greens for 15-20 minutes until the cream is bubbling and greens are tender.

  00:20

  325 ˚F / 163 ˚C

• Step 9

  Season to taste with nutmeg and salt. Serve hot. Enjoy!