August 27, 2019
Kale with Cream
- 1 3/4 pounds kale
- 2 tablespoons butter
- 2 tablespoons double cream
- pinch of nutmeg, salt — pepper
- 2 tablespoons vegetable 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.
Serving size: 4
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10.38 g||16%|
|Saturated Fat 5.56 g||27.8%|
|Trans Fat 0.23 g|
|Cholesterol 25.54 mg||8.5%|
|Sodium 80.17 mg||3.3%|
|Total Carbohydrate 17.61 g||5.9%|
|Dietary Fiber 7.16 g||28.6%|
|Sugars 4.7 g|
|Protein 8.71 g|
|Vitamin A 119.1 %||Vitamin C 264.67 %|
|Calcium 30.47 %||Iron 16.26 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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