Creamed Kale
Creamed Kale
Get this quick and easy healthy recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 907 grams Tuscan Kale, center stalks removed, slice in ½ ribbons
  • 4 tablespoons unsalted Butter
  • 2 Shallots, thinly sliced
  • 1 cup Coconut milk
  • ½ cup of Parmesan, grated
  • ⅛ teaspoon freshly ground Nutmeg
  • Salt and freshly ground Pepper
  1. In a large pot, fill with water and bring to a boil. Add 2 tablespoons of kosher salt. When water boils, blanch the kale until tender about 5 to 7 minutes
  2. Rinse in ice water. Drain well to remove all liquid. In a large saute pan over medium heat, melt the butter and add shallots. Saute until translucent, then add the kale, cream, cheese and nutmeg. Reduce the heat to low and cook for 5 to 7 minutes. Let the coconut reduced and thickened. Season with salt and pepper to taste

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