The purity of a leaf and its edible stalk, lightly steamed and served “naked,” is always somehow life enhancing. But occasionally I want a more sensuous treatment (a welcome lift in times of recession). The spiced cream with juniper and peppercorns recipe that I occasionally use with green leaves makes them a particularly sound accompaniment for grilled or roast pork, or for poached ham or chicken, but I also find it perfectly acceptable with brown rice as a main dish in itself.
Recipe information
Yield
enough for 4 as a side dish
Ingredients
Preparation
Step 1
Shred the leaves into thick strips. Cut the stalks in half widthwise. Steam the leaves and stalks until tender, bright green, and perky, then drain.
Step 2
Meanwhile, crush the peppercorns and juniper berries lightly with a pestle and mortar, or with a heavy object on a chopping board.
Step 3
Melt the butter in a saucepan and toast the crushed spices in it for a minute or two, until fragrant. Pour in the cream and let bubble for a minute or so, until it starts to thicken slightly. Season with a very little salt and add the drained leaves and stalks. Toss them in the spiced cream until they are lightly coated. Serve straightaway, while the sauce is still piping hot and creamy.
