I was introduced to kale three years ago by my brother. He was pulling it out of his garden by the laundry basket full, and he gave some to me to try. I immediately made some kale chips with it, which I loved. My family, though, was somewhat divided on that endeavor. He then told me about creaming the kale. When we got off the phone, I made some right then while his directions were fresh in my mind. I ate almost all of it by myself, remembering to share some with the kids before it had been completely devoured. They liked it, too. This recipe is fairly versatile, so feel free to leave yourself some wiggle room.
Two-ish pounds of kale, center stalks removed and washed
4 T. butter or 1/4 c. bacon grease or 1/4 c. cooking oil of your choice
1 c. heavy cream or 1 c. half-and-half or 1/2 c. milk plus 1/2 c. sour cream
salt and pepper to taste
nutmeg and/or cayenne pepper to taste, if desired
parmesan cheese, if desire
If you want to soften the kale (which can be kind of tough), you can blanch the kale and then put it in an ice bath and drain well. If you want to skip this step, that’s fine. I usually do, but the tougher texture doesn’t bother me. Whatever you decide, cut the kale into strips.
In large skillet, melt butter, grease or oil over medium heat. Add kale and stir-fry until kale is wilted.
Stir in dairy of choice and turn heat to low. Cook for about five minutes, or until cream has reduced somewhat and thickened.
Add seasonings to taste.
Stir in parmesan cheese, if desired.