Spring Greens With Black Pepper Crème Fraîche Recipes

SPRING GREENS WITH BLACK PEPPER & CRèME FRAîCHE

Steps:

• Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.
• Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don't overlap too much and reheat gently.
• Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

CREAMED MIXED GREENS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
• Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
• Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

COLCANNON WITH SCALLIONS AND GREENS

Steps:

• Steam the potatoes in a vegetable steamer for about 20 minutes, until tender. Set them aside to cool slightly.
• Meanwhile, bring a large pot of salted water to a boil. Stem the greens and blanch the leaves in the boiling water until tender, about 3 minutes. Drain, and cool under cold running water. Drain well, wringing out the excess water with your hands. Finely chop the greens.
• When the potatoes are just cool enough to handle but still warm, peel them and then mash them coarsely in a large bowl. Add the greens and scallions. Stir in the hot milk to the desired consistency. Add the butter and crème fraîche, and season with salt and pepper.
• In a bowl, whisk together 1 part buttermilk with 8 parts non-ultra-pasteurized (and preferably non-homogenized) heavy cream. Cover with a cloth or plastic wrap, and leave it out on the counter for 24 to 48 hours, until it thickens. Whisk again before storing, tightly covered, in the refrigerator, where it will keep for several weeks; it gets thicker and more delicious as it ages. Crème fraîche has a higher fat content than commercial sour cream and so can be heated without breaking.

BLACK PEPPER CRèME FRAîCHE

Steps:

• Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency. Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band. Leave at room temperature for 12 hours.
• The crème fraîche is now ready to use. If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours. Add the pepper to the cream just before serving.

VEAL STEW WITH SPRING GREENS

Steps:

• Preheat oven to 325 degrees F.
• In a large oven safe casserole, melt butter and oil over medium high heat.
• Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
• Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
• Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
• Return casserole to oven until greens wilt, about 30 minutes more.
• Serve with steamed white rice.