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Recipe courtesy of Nancy Fuller

Creamed Kale with Pearl Onions

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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