Directions

1. Bring a large pot of water to a boil and blanch the greens for 2 minutes.
2. Strain, run under cold water, and roughly chop.
3. Melt the butter with a pinch of salt in a large pan over medium heat. Add the garlic and onion and sauté until softened.
4. Stir in the blanched greens, heavy cream, and maggi (crumbled bouillon). Simmer for 2-3 minutes.
5. Serve and enjoy!