Marcus Samuelsson

3 pounds Kale, Turnips or other Greens
3/4 cup plus 2 tablespoons vegetable oil
1 large White onion — coarsely chopped
1 pound green cabbage leaf — coarsely shredded
3 tablespoons fresh ginger — finely grated
1/2 teaspoon turmeric
2 cups heavy cream
1 cup buttermilk
salt and pepper — to taste

Cook greens in large pot of salted boiling water. Drain and cool slightly
and coarsely chop.
In large pot heart the oil. Add the onion and cook over moderate heat until softened. Add Cabbage, ginger and tumeric and season with salt. Cook over
moderate heat until cabbage is wilted.
Add cream, cover and simmer over moderate low heat until cream has thickened.
Stir in greens. season with salt and pepper.
Remove from heat and add buttermilk.
Bring to a simmer and serve.
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Serving Idea:
Terrific side dish.
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NOTES:
The greens can be refriderated overnight. Reheat gently and stir in
the buttermilk shortly before serving.
Samuelsson created this recipe for Kale. I used Turnip greens with good
results. Samuelssons recipe also called for 1 1/2 tablespoons of fresh
ginger. I doubled the amount as it was not strong enough for me.
After all is said and done the dish is marvelous and was a big hit with my
family and our guests.

Yield: 12 Servings