Creamed kale

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PREP TIME

35 min

TOTAL TIME

1 h

Serves

10

Creamed kale

Creamed kale. Photo, Sian Richards.


Ingredients

  • 1.5 kg kale , about 4 large bunches
  • 1 1/2 cups 35% cream
  • 3 tbsp butter
  • 1/2 tsp salt

Instructions

  • 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.

Make-Ahead Tip

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.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 4 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 193 mg.
  • Excellent source of
  • Vitamin A