26 Jun 2012 09:43 pm

Snap Peas and Greens in Crepes with Mustard Cream Sauce

1 Tablespoon butter
1 Tablespoon olive oil
1 medium spring onion or yellow onion, chopped.
1 lb sugar-snap peas
1 lb turnip greens
½ oz dried thyme
¼ cup white wine
½ cup chicken stock
2 oz goat cheese
salt and fresh ground pepper

10 to 12 crepes

Wash the sugar-snap peas and pinch off the ends, carefully removing any strings from the top and bottom seams. Cut into ½ inch pieces.

Wash the greens carefully. Pull off the leaves and discard the stems.  Chop the leaves coarsely.

Heat the butter and oil over medium heat in a medium- to large-sized skillet. Add the onion and cook until soft, about 10 minutes. Add the peas and cook, stirring occasionally 3 to 5 minutes. Add small pinches of salt and pepper, then add the chopped greens, turning with tongs to incorporate the onion and peas until the greens wilt, about 3 minutes. Cook, stirring occasionally, 3 minutes longer. Stir in the thyme and additional salt and pepper, then add the wine and stock. Cook, stirring, until the liquid boils. Reduce heat to low. Cover and cook until peas and greens are tender-soft, about 5 minutes. Remove lid and stir in the cheese until melted and incorporated into the sauce. Remove from heat.

Spread approximately ¼ cup filling down the center of each crepe and fold ends over. Serve seam-side down, drizzed with Mustard Cream Sauce.

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