Kale with Cream
- 1 3/4 lb. Kale
- 2 tb Butter
- 2 tb Double cream
- Pinch nutmeg,
- 2 tb Stock
Wash the kale and strip the leaves from the stalks, then plunge into
briskly boiling salted water and cook until tender, 20-30 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.
St Patrick's Day Recipes