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Sides | |
| 3 pounds fresh kale Kosher salt 1 tablespoon unsalted butter 1 tablespoon minced fresh garlic 3 cups heavy cream Freshly cracked black pepper 1/2 cup finely grated Parmesan 1/8 teaspoon freshly grated nutmeg | |
| Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander. To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed. | |
Unrated | |
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