Creamy Kale

Creamy Kale

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

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Ingredients

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

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!

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See more
https://www.arlafoods.co.uk/recipes/creamy-kale/