Creamed Kale with Pearl Onions
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 346
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 94
- Sodium
- 413
- Total: 40 min
- Active: 35 min
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
- 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.