Creamed Kale
Creamed Kale
I really like kale, but I know it can be a tricky one for some people. So toss it with some garlicky leeks and smother it in a rich, creamy sauce and watch the family devour this nutritional powerhouse. I like to add a bit of crunch to mine using toasted panko or almond flakes.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 500g Tuscan kale
- 2 tbsp butter
- 2 tsp minced garlic
- 1 leek, white & pale green parts, thinly sliced
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp ground black pepper
- 60g cream cheese
- 300mL cooking cream
- 20g freshly grated parmesan
Method
- Strip the stems from your kale and roughly chop.
- Plunge the kale into boiling water for a couple of mins and then shock under cold water to stop the cooking process and maintain the bright green colour.
- Place the butter into a frying pan over medium-high heat and add the leek and the garlic.
- Cook until softened and then add the kale, nutmeg, salt and pepper.
- Spoon the cream cheese into the pan and stir until it melts and coats the greens.
- Add the cream and mix well.
- Remove from heat and stir the parmesan through.
- Serve warm.
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