Lemony Winter Greens with Parmesan

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Add the chard and collard greens to the boiling water and cook until wilted and just tender, about 4 minutes. Transfer the greens to the ice bath to cool, then drain. Place the greens on a thin kitchen towel or a piece of cheesecloth that has been folded in half and squeeze out as much water as possible. Set aside.

In a sauté pan over medium heat, melt 4 Tbs. (1/2 stick) (2 oz./60 g) of the butter. Add the onion and cook, stirring occasionally, until softened and starting to caramelize, about 10 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Season to taste with salt and pepper. Transfer the onion mixture to a plate.

In the same pan over medium heat, melt the remaining 2 Tbs. butter. Add the flour and cook, whisking constantly, until a thick paste forms, about 3 minutes. Slowly whisk in the cream until smooth. Add the cheese and lemon zest and juice and whisk until the cheese has melted.

Add the greens and the onion mixture to the pan and stir to combine. Cook until the greens are heated through, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with lemon zest and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen