Yields
4 servings
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ingredients
4
Tbsp unsalted butter
4
shallots, finely chopped
2
cloves of garlic, minced
4
heads spinach, stems removed and leaves washed
2
bunch watercress, stems removed and leaves washed
¼
cup fresh water chestnuts, peeled and finely chopped
1
cup heavy cream
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directions
Step 1
In a large fry pan over medium heat, melt butter. Sweat shallots and garlic. Add spinach and watercress, season and wilt. Remove from heat and allow to cool. Squeeze out excess moisture.
Step 2
In a saucepot, reduce cream with water chestnuts until thick (so that the cream will coat the back of a spoon.) Add wilted spinach and watercress and coat greens with cream. Adjust seasoning.