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Creamed Kale that is. Chef Billy stopped by Tonia's Kitchen to talk about this new spin on a classic holiday side dish. He says this is so easy to make, the biggest mistake is to overthink it. Billy says the dish is a light, not overly creamy side that's not heavy and is actually full of vitamins. Billy told Tonia he chops the kale and cooks it a little longer than spinach, just to let it soften up. He adds a light breadcrumb topping with sauteed onions, that when cooked, gives off a nice crunch. Billy also notes you can add some white parsley to add to the crunch. Give it a try, you might not miss the spinach!
- 2 bunches Lacinato Kale, washed, dried, stemmed and cut into ribbons (curly kale would work just fine too)
- 2 tablespoons butter
- 1 medium yellow onion, minced
- 3 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes
- a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
- 1 cup heavy cream
- kosher salt and freshly ground black pepper to taste
INSTRUCTIONS
- 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. 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.
