Kale is a great vegetable, rarely used in America, but quite delicious. This recipe provides a mild, luscious side dish well suited to accompanying roasts and braised meats.

Kale with Cream
Recipe type: Vegetables
Serves: 4
  • 1 3/4 pounds kale
  • 2 Tablespoons butter
  • 2 Tablespoons double cream
  • 1 pinch nutmeg, salt, pepper
  • 2 Tablespoons stock (vegetable or chicken)
  1. 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.
  2. 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.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.