Updated Dec 15, 2014Chatelaine
- REMOVE and discard kale stems and ribs. Roughly tear leaves and place in 2 very large bowls. Rinse kale, then cover with very hot tap water. Let stand until water is barely warm, about 10 min. Drain and squeeze kale dry.
- HEAT a large pot over medium-high. Add half of kale. Cover and cook, stirring occasionally, until kale wilts and reduces by half, 2 to 3 min. Transfer to a large bowl. Repeat with remaining kale. Add cream, butter, salt and reserved wilted kale. Cook, stirring occasionally, until cream thickens and coats kale, 10 min.
NutritionCalories 195, Protein 4 g, Carbohydrates 11 g, Fat 17 g, Fibre 2 g, Sodium 193 mg. Excellent source of Vitamin A
Cook kale a few hours ahead to free up the stovetop. Transfer to a baking dish. Bake, covered with foil, at 325F until hot, 20 to 25 min before serving.