Wednesday, March 11, 2009

Creamed Kale

from Bobby Flay

2 pounds kale, center stalks removed (I used a bag of kale pieces from Trader Joe's)
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender (about 5 or 6 minutes), rinse in ice water (I didn't rinse because my kale was already cut up), 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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