Serves 1
Directions
- 1Clarify 8 tablespoons of butter by heating it to remove milk solids, leaving a bright golden, nutty-flavored butter.
- 2Dice a small loaf of bread into bite-sized pieces.
- 3Toast the bread pieces in a pan with 2 tablespoons of butter and a pinch of salt until they become croutons.
- 4Chop spinach, chard, and kale.
- 5Place the chopped greens in a large pot.
- 6Add 1 teaspoon of salt and 6 cups of water to the greens.
- 7Pour the clarified butter over the greens in the pot.
- 8Simmer the greens on the stovetop until they are well wilted.
- 9Place the toasted bread (croutons) into a serving dish.
- 10Place the cooked greens on top of the croutons.
- 11Pour about 1 cup of the remaining buttery broth over the dish.
- 12Serve the dish, adding additional broth to individual portions if desired.
Ingredients
- 3 bunches hardy greens
- 1 loaf bread
- 10 Tablespoons butter
- 1 teaspoon salt
- 6 cups water
Equipment
saucepancutting boardknifefrying panwooden spoonserving dish
Tips
- This recipe is perfect for the spring and summer when leafy greens are abundant.
- The recipe is satisfying and makes a wonderful side dish.
- You can customize this with any hardy greens, including foraged greens.
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