Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski
The key to these greens lies in the heavy cream mixture, which should be gloriously rich, salty, and extremely garlicky. Oh, and stirring in a little crème fraîche at the end. This is one of the sides from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Low-and-Slow Rib Roast, Baked Potatoes Deluxe, and Upside-Down Apricot Tart.
Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.