Parsley is the most reliable and underrated herb in the western culinary world. Although we’ve come a long way from the days when its major role was as a decorative sprig on the side of a plate, we still don’t use it in the kinds of quantities we could. Here it is cooked like a vegetable like spinach, really—to create a delicious, fresh-tasting sauce that I frequently serve over pasta but that also makes an interesting foil for simply grilled or broiled chicken breasts.

　　

Ingredients

makes 4 to 6 servings

　　2 tablespoons butter or extra virgin olive oil

　　1/4 cup minced shallot or onion

　　2 or 3 bunches (about 1 pound) parsley, stemmed

　　1 cup heavy cream or half-and-half

　　Salt and freshly ground black pepper

　　Freshly grated Parmigiano-Reggiano cheese (optional)

　　

Step 1

Put the butter or oil in a deep skillet and turn the heat to medium. When the butter melts or the oil is hot, add the shallot and cook, stirring occasionally, until softened, 3 to 5 minutes.

　　

Step 2

Add the parsley and cook, stirring, for about a minute. Add the cream and turn the heat to low. Season the parsley mixture with salt and pepper and serve at once, with the cheese if you like.

　　

Parsley Tips

Step 3

Although many sources insist that flat-leaf parsley is better than the curly-leaf variety, blind tastings have not borne out that myth. What matters more is freshness—limp parsley has less flavor.

　　

Step 4

The parsley’s thick stems must be removed for preparations like these. Don’t discard them: use them to bolster the flavor of chicken stock.

　　

Step 5

Parsley may be sandy, so wash it well. It’s worth using a salad spinner to dry it.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.