Name: Creamed Kale with Pearl Onions
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: Kosher salt; 1 cup pearl onions, peeled; 5 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1/4 teaspoon freshly grated nutmeg; Freshly ground black pepper; 1 1/2 cups heavy cream; 1 cup homemade chicken stock or store-bought chicken broth; 1 1/4 pounds baby kale; 1 cup freshly grated Parmesan cheese

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.

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Creamed Kale with Pearl Onions

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