Tarragon isn’t an herb I’ve used a lot of in the past—partly because it isn’t always easy to find—but I’ve recently become slightly obsessed with its subtle anise-y flavor. Fresh packets of it are only a dollar at my new favorite neighborhood produce store, Mr. Lime (best name ever for a produce store, I think), so I’ve been buying it often. If you can’t find tarragon, you can make these greens without it, perhaps adding a grating of fresh nutmeg instead. You can also try swapping out the greens—turnip greens, mustard greens, and broccoli rabe will all work, to a slightly different effect. With Dean Martin on the hi-fi, fix yourself a dry martini with a blue cheese olive and cook up some steaks and mashed potatoes. Steakhouse magic at 1/5 the cost. Chocolate soufflé for dessert if you’re feeling ambitious, chocolate ice cream if you’re not. Either way, there will be heavy cream left over from this recipe, so you could make some whipped cream to go with dessert. Should, probably!
- greens from one bunch beets, washed and cut into thin slivers (reserve beets for another use, obviously)
- 10 oz. spinach, washed and cut into thin slivers
- 1 Tbsp garlic, finely chopped
- 1 Tbsp butter
- 1/3 cup heavy cream
- 1 Tbsp tarragon, finely chopped
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- salt and pepper to taste
- Over medium-high heat, melt butter in a large sauté pan or Dutch oven. Add beet greens and spinach (there should be water still clinging to the greens) and cook, stirring, until wilted, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
- Uncover, increase heat to high and cook until most of the liquid is evaporated, stirring occasionally. Add garlic, cook 1 to 2 minutes longer, stirring. Add heavy cream, tarragon, mustard, and lemon juice, and cook, stirring, until most of the liquid is evaporated. Remove from heat and add salt and pepper to taste.
Serves 2–3
