Recipe courtesy of Nancy Fuller
Total:
40 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat dry and set aside.

Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.

Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Whipped Cream

Recipe courtesy of Alton Brown

Strawberry Buckle with Vanilla Ice Cream

Recipe courtesy of Nancy Fuller

Banana "Ice Cream" Fakeout

Recipe courtesy of Rachael Ray

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Kona Mango Cream Pie

Recipe courtesy of Sam Choy

Vichyssoise with Sour Cream and Chives

Recipe courtesy of Robin Miller

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Creamed Kale

Recipe courtesy of Bobby Flay

Garlicky Creamed Kale

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.