Irish Kale with Cream
Creamed kale with a hint of nutmeg.
1 3/4 pounds kale
2 tablespoons butter
2 tablespoons heavy cream
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.