Creamed Kale

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 pounds kale, center stalks removed

4 tablespoons unsalted butter

1 cup heavy cream

1/8 teaspoon ground nutmeg

Salt and freshly ground pepper


  1. Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

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