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| 1/2 x ca. 4 Liter | chicken stock |
| 1 | Sprig rosemary |
| 1 | Spring thyme |
| 1 | Sprig tarragon |
| 1 | Bayleaf |
| 10 | peppercorns |
| 6 Esslöffel | garlic chopped |
| 1 | Pieces cheesecloth |
| 1 1/2 Tasse | cornstarch |
| 3 Tasse | water cold |
| 1/2 Tasse | chicken stock |
| 1 Teelöffel | garlic fresh, chopped |
| 1 Teelöffel | Shallots freshly chopped |
| 4 x ca. 30 g | Watercress; stems removed, washed |
| 4 x ca. 30 g | Spinach; washed |
| 4 x ca. 30 g | Pea shoots; washed |
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Make herb glaze:
Bring 1/2 gallon chicken stock, garlic and sachet bag to a boil. Simmer for 30 minutes. Dissolve cornstarch in cold water with a whisk to remove all lumps. Slowly add dissolved cornstarch to boiling stock, whisking constantly to avoid lumps. Set aside.
In a saucepan, sweat garlic and shallots in a small amount of chicken stock. When the stock is simmering and the garlic and shallots are cooked, add all the greens and stir until wilted.
Season with salt and pepper and toss with 3 teaspoons of the herb glaze.
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