Delicious. As with other greens recipes, the type of green will determine its cooking time and place in the recipe order. In this recipe, spinach, arugula, or tat soi can go in at the end, but for heartier greens, you might want to steam or boil them. Use the pot for the potatoes–before cooking the potatoes, cook the greens first, remove with tongs and let drain. Bring the water back to the boil, add the potatoes, and proceed with the recipe.
2 lbs or so potatoes
1/2 c heavy cream or half-and-half
1/2 c broth (or for total decadence, more cream)
2 T whole grain mustard, or other prepared mustard
1 – 2 T unsalted butter, optional
salt and pepper, to taste
4 c or so chopped greens
1. Boil or steam the potatoes until tender. Drain and allow to cool enough to handle. Cut into slices or chunks.
2. Combine the cream, broth, and mustard in a large skillet. Bring to a simmer, and simmer for about 5 minutes. Add potatoes and butter, if using, along with some salt and pepper. Gently stir together. When the liquid returns to a simmer, add the greens and cook until wilted.