Recipe by Erin Eastland
Photos by Amy Sheridan
Huck-uck-uck-uck…
Yeah, you know the sound. That’s the boisterous chuckle from our dearest friend Popeye -default spokesperson for spinach. The truth is, he’s been shaming us all along. He’s grown tired of the flaccid soggy green and longs for a day where he can venture out to something more fun, something more interesting, something like Treviso.
The time has come Popeye to put a little pep back into your step with this Spicy Creamy Treviso Recipe. The treviso adds a nice kick of spice and bitterness that makes this a perfect side dish for the likes of gamier dishes like Milk Braised Veal Recipe or even something like this Whole Roast Duck with Orange Pomegranate Sauce Recipe.
Spicy Creamed Treviso Recipe
Prep Time 5 minutes
Cook Time PT20-25M
Total Time 30 minutes
Serves 6
Ingredients
- 5 heads treviso, about 2 lbs
- 1 Tbsp. flour
- 2 cups heavy cream
- 2 peperoncini
- juice of 1 lemon
- 2 Tbsp. olive oil
- salt to taste
Directions
- Cut treviso down the middle and chop into bite-sized pieces (stem excluded).
- Rinse well and pat dry.
- Heat a large pan with 2 tbs olive oil, add the treviso and cook down, turning often with tongs until it is wilted and ½ the size.
- Whisk the flour into the cream so that there are no lumps.
- Add the cream and flour to the pan, stir well, turn heat to medium and cook until the greens are soft and the cream is thick (about 10-15 minutes).
- Season with peperoncini, salt and lemon juice. Notice the color turns an awesome pink with acid from the lemon juice… so cool!
- Serve as a side or can also be used as a rustic pasta sauce, just use a little more cream to loosen and top with parmesan!
Happy cooking.
Erin
