Creamed kale with a hint
of nutmeg.
Irish
Kale with Cream
- 1 3/4 pounds kale
2 tablespoons butter
2 tablespoons heavy cream
Pinch nutmeg,
- Salt and freshly ground
pepper to taste
2 tablespoons chicken broth
- Wash the kale and strip
the leaves from the stalks, then plunge into briskly boiling
salted water and cook until tender, about 20 to 30 minutes. Drain
well and chop finely.
- In a saucepan combine
the butter, cream, nutmeg, salt and pepper. Add the kale and
the broth. Stir and cook until heated through and the sauce is
slightly reduced.
Makes 4 servings.
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