Kale with Cream (Irish)
Yield
4 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Good source of fiber, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
kale
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
double cream
|
|
| 1 | x |
nutmeg
salt, pepper |
*
|
| 2 | tablespoons |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
kale
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
double cream
|
|
| 1 | x |
nutmeg
salt, pepper |
*
|
| 3E+1 | ml |
stock
|
|
Directions
Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20 to 30 minutes.
Drain well and chop finely.
In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock.
Mix well and cook until well heated and the sauce is slightly reduced.
