Kale is one of those "super foods" that I am always hearing about. Its many benefits include helping to lower cholesterol and reduces the risk of heart disease. It promotes eye and bone health, and is an anti-cancer proponent. But just because something is good for you, doesn't necessarily mean that you will eat it.
I have tried kale a few times, but it has not quite won me over. It is bitter, and crunchy, and leafy. I have tried it raw and I have tried it baked. Even though it was still not my favorite veggie, I decided to give it a final try with an ingredient I love: dairy.
Next time I make it, I will ease up on the heavy cream and butter...even though it made it all the more delicious! For any kale skeptics still out there, I recommend giving this recipe a shot!
- 2 pounds kale, center stalks removed
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- Salt and freshly ground pepper
Blanch the kale in lightly salted water until tender. Drain and cut into 1-inch strips.
In a large saute pan over medium heat, melt the butter and add the cream. Simmer for a moment until ingredients are combined, then add kale.
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.
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