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