Creamy Kale

Creamy Kale

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

You may also like
Ramen
25 min
Ramen
(4)
Kimchi
1 h
Kimchi
(3)
Shawarma
45 min
Shawarma
(4)
Gnocchi
1 h
Gnocchi
(0)
See more

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 pepper
1 pinch

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.

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

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

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!

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

You may also like

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