A little simmer in cream, broth and water turns the kale into a tender, sweet holiday side dish. For lovers of creamed spinach, this is an excellent alternative. For newcomers to the joys of kale, this is the perfect starter dish.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
Remove thick stalks from kale; chop leaves into coarse ribbons. Set aside.In large Dutch oven, melt butter over medium heat; cook onion, stirring occasionally, until light golden, about 8 minutes.
Stir in half of the kale, the cream, broth, salt, pepper, nutmeg and 1/2 cup water, stirring to coat and adding remaining kale in batches as it wilts. Cook, stirring occasionally, until kale is tender and cream is thickened enough to coat leaves, 18 to 20 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat to serve.)
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 116 mg
- Sugars 2 g
- Protein 2 g
- Calories 83.0
- Total fat 6 g
- Potassium 288 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 8.0
- Vitamin A 89.0
- Vitamin C 103.0
