4 Servings
1 3/4 lb Kale
2 T Butter
2 T Double cream
1 Pn nutmeg, salt, pepper
2 T Stock
Wash the kale and strip the leaves from the stalks, then plunge into
briskly boiling salted water and cook until tender, 20-30 minutes.
Drain well and chop finely. In a saucepan combine the butter, cream
and pinches of nutmeg, salt and pepper; then add the kale and the
stock. Mix well and cook until well heated and the sauce is slightly
reduced.
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