Since my husband and I love kale, I decided to try this recipe. And goodness! It was so filling, rich and delicious. Try it sometimes as a side dish with steaks, roasts and poultry or as a main meal.
1 bunch kale, center stems removed, coarsely chopped, rinsed and drained
3-4 tablespoons unsalted butter or ghee
1 cup heavy cream or coconut milk
freshly grated nutmeg (optional)
Melt butter in a large skillet or a saucepan over medium-low heat. Add kale and cover to slightly steam it, about 4 to 5 minutes. Check kale and stir or turn it to cook evenly, make sure kale and butter don’t burn at the bottom of the pan (lower heat or add 1 tablespoon water if necessary to avoid burning).
When kale is uniformly limp and about halfway cooked, pour cream all over kale and turn up heat to medium for 1-2 minutes. When cream is bubbling, reduce heat so that is just slightly simmers uncovered. Cook for another 3 to 5 minutes, stirring once or twice to avoid sticking. Kale is done when it is tender and cream is thickened and reduced by about half. Season to taste with sea salt, black pepper, and nutmeg (if using). Serve warm.
(Using Mark Sisson’s recipe)