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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