INGREDIENTS
4 Tbsp. unsalted butter
3 cloves garlic, minced
2 lbs. hearty greens, such as kale, chard or mustard greens, stemmed and roughly chopped
1 cup white wine, such as Kabinett riesling or Gewurtztraminer
1 Tbsp. kosher salt, plus more to taste
¾ cup creme fraiche
1 to 2 tsp. white pepper, plus more to taste
8 egg yolks
6 to 8 oz. grade A foie gras, cubed*
½ cup breadcrumbs
½ cup grated Gruyere or Emmenthal cheese
PREPARATION
• Preheat the oven to 350 degrees.
• In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the garlic and sweat until fragrant but not brown, about 2 minutes.
• Add as many greens as possible to the pot and stir to wilt. Add the remaining greens as space allows. As they wilt, add the wine and 1 tablespoon salt and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer 12 to 15 minutes, until the wine is almost completely reduced.
• Stir in the creme fraiche, white pepper and salt to taste. Let simmer about 15 minutes, until the sauce starts to thicken. Add the egg yolks 1 at a time, stirring to incorporate, then stir in the foie gras. Pour the greens into a 9-by-13-inch casserole dish.
• In a medium bowl, combine the breadcrumbs and cheese, then spread evenly across the top of the greens. Bake until bubbly and golden-brown, about 15 minutes.
*Foie gras is available online. Foie gras cubes (1 pound): $32. dartagnan.com
This article appears in November 2016.