| |
Sides, Thanksgiving | |
| 2 pounds kale, center stalks removed 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, rinse in ice water, 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. | |
Unrated | |
Sort