Creamed Curly Kale
delicious side - adapted from Oui, Chef. If you want the dish a little on the chunky side, just sauté the blanched kale ribbons with the onion, garlic and cream and serve it up like that. If you want it a bit smoother, after cooking give it a few quick pulses in your food processor (that's what we did). If you want it fully pureed like a traditional creamed spinach, let it run for a good 20-30 seconds in your processor.
INGREDIENTS
Nutrition- 2
- 2tablespoons butter
- 2
- 3
- 1⁄2teaspoon red pepper flakes
- 1
- 1cup heavy cream
- 1⁄2cup parmesan cheese
- kosher salt & freshly ground black pepper
DIRECTIONS
- Fill a large bowl with ice water and set it aside.
- Set a large stock pot full of salted water to boil over high heat. Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes. Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color. Let cool, then drain the kale in a large colander. Squeeze any excess water out of the kale and set it aside.
- Melt the butter in a large skillet over medium heat and add the minced onion. Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes. Add the kale and the cream and turn the heat to medium-high. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes. Melt in Parmesan. Season to taste with salt and pepper and remove from the heat.
- Serve as is, or process in a food processor to achieve the texture you desire.