Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¾ pounds | Kale |
| 2 tablespoons | Butter |
| 2 tablespoons | Double cream |
| 1 x | 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.