Creamed Kale
serves 2-4
Kale and cream are a beautiful match. The richness of the cream balances and complements the leafy texture and slightly bitter taste of the kale.
2 heads green or red kale, stemmed and cut into ribbons
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 cup heavy cream
fresh ground white pepper
prep: 5 minutes
total: 25 minutes
large skillet
1. Prep the kale, discarding the stems. Put the leaves in a large skillet and cover with the chicken broth. Simmer uncovered over medium-high heat until most of the liquid evaporates, about 10 minutes.
2. Add the butter and stir to coat the kale. Add the cream and a light sprinkling of salt and white pepper. Cook, stirring often, until the cream begins to coat the kale, 8-10 minutes. Add more salt and pepper to taste.
2. Add the butter and stir to coat the kale. Add the cream and a light sprinkling of salt and white pepper. Cook, stirring often, until the cream begins to coat the kale, 8-10 minutes. Add more salt and pepper to taste.
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