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Ingredients
- 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.
Nutrition Facts
Kale with Cream
Serves: 4
| Amount Per Serving 4 | ||
|---|---|---|
| Calories | 174.18 kcal | |
| % 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.
Beckies Kitchen