Creamy Kale

Creamy Kale

Serve the creamed kale with, fried sausage or smoked ham.

Instructions

Step 1
  • Cut and remove the center ribs of the kale leaves and rinse the leaves thoroughly. Put the kale in a large pot of boiling water. Bring the water again to boiling - without a lid.
Step 2
  • Pour the cabbage into a colander and rinse with cold water. Let the cabbage drain and chop it with a knife - not too fine.
Step 3
  • Allow the butter to melt in a thick-bottomed pot on a high heat, but without it burning it. Sweat the cabbage for approximately 5 minutes.
Step 4
  • Add cream, nutmeg, salt and pepper. Let the cabbage boil on a high heat, stirring for 3-5 minutes. Taste.
Enjoy!
Top Tip

Instead of fresh green kale blanched, you can use 600 g of frozen, chopped kale.

Top Tip

Try this variation: use 600 g finely cut white cabbage instead of kale. Exclude nutmeg and add 1 piece whole cinnamon instead for creamy cabbage!

Top Tip

Try this variation: use 600 g of fresh Brussels sprouts in quarters instead of kale for creamy brussels sprouts!

Ingredients

Fresh Green kale Leaves
1¼ kilo
Water
4 litres
Butter
25 g
Whipped cream
¼ litre
Grated nutmeg
1 tsp
Coarse salt
1 tsp
Freshly peppers
1 pinch
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