Yield: 4 Servings
Measure | Ingredient |
---|---|
1¾ pounds | Kale |
2 tablespoons | Butter |
2 tablespoons | Double cream |
\N \N | Pn nutmeg, salt, pepper |
2 tablespoons | Stock |
Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.