Revel in the deliciousness of fresh seasonal greens stewed to perfection with lemon, cream, and herbs. Our newly released 2019 Mother of Pearl Chardonnay is the ideal companion.
Recipe by Alix Montille and Jean-Marc Roulot via Food & Wine Magazine
3 tablespoons unsalted butter
1 tablespoon canola oil
3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 cup dry white wine
5 cups spinach leaves, chopped
5 cups sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped tarragon
1/4 cup finely chopped chives
1 cup crème fraîche
Steamed rice, for serving
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
This stew layers flavors of fresh greens, lemon, cream, and herbs over the delicate tenderness of veal. With its broad texture and creaminess, our 2019 Mother of Pearl Chardonnay matches the softness of the veal. Notes of citrus in both the wine and the stew sing, and layers of minerality, white peach, and apple add fresh complexity to the greens.