I love kale. I had never had it until I moved to Kentucky, but the minute it passed my lips, I was in love. The rigid leaves and the bold earthy flavor combine to make a perfect leafy green for me. Unlike other greens, such as spinach, the leaves hold up to cooking. They're perfect for a quick sautee, but also to add to soups. And to top it off, they're packed with all sorts of things that are good for you: Vitamins K, A, and C as well as a decent amount of fiber. And it's super low in calories.
Unfortunately, my family doesn't quite agree with my kale taste assessment. Neither my husband nor my daughter really enjoy kale as much as I do, so when I found myself with a bunch of lacinato kale and my husband and daughter out of town, I cooked it up the way I thought I'd like it--creamed. This turned out better than I expected! The kale still had quite a bit of texture to it, which I like, but if you prefer yours cooked down a bit more, add another 1/2 cup of chicken stock and cook it just a bit longer before you add the cream.
1 bunch kale, stems trimmed and roughly chopped
1/2 cup chicken stock
1/4 tsp Kosher salt
1 Tbl unsalted butter
1 tsp fresh thyme, rinsed and minced
1/2 cup heavy cream
1/4 tsp nutmeg
Red pepper flakes
In a large saute pan or medium pot, add the kale, chicken stock, salt, and a few grinds of pepper. Cover and cook on medium-low, stirring occasionally, for about 10 minutes, or until the chicken stock is almost absorbed.
Add the butter, thyme, cream, nutmeg and red pepper flakes and cook on medium-low, uncovered, until the cream is thickened and coats the kale, about 5 minutes. Season with more salt and pepper if necessary. Serve hot.
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