Creamed kale
8
- Prep Time35 mins
- Total Time1 hr
- Makes10 servings
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 4g, Carbohydrates 11g, Fat 17g, Fibre 2g, Sodium 193mg.
Excellent source of Vitamin A.