Serious Eats: Creamed Shishito Peppers

When I came across this recipe, I was intrigued - I had only ever sautéed whole shishito peppers as a sort of appetizer.  But as a big fan of "creaming" every vegetable known to man, I was definitely on board with giving this the 'ol college try.  It definitely doesn't end up with the silken texture you get from creamed spinach or kale, and it's chock full of the seeds, but the random hot pepper gives it a nice warmth, and I can definitely see this being a nice side for a well-cooked ribeye.

Creamed Shishito Peppers
From Serious Eats

1 tablespoon extra-virgin olive oil
8 ounces shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups)
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 ounce grated Parmigiano-Reggiano
Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishito peppers, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishito peppers are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.

Makes 4 servings