Irish Kale with Cream

[Guest guest]

Irish Kale with Cream

& nbsp;

1 3/4 pounds kale

2 tablespoons butter or margaribe

2 tablespoons heavy cream or a soy creamer

Pinch nutmeg,

salt and freshly ground pepper to taste

2 tablespoons & nbsp; broth

& nbsp;

Wash the kale and strip the leaves from the stalks, then plunge into briskly

boiling salted water and cook until tender, about 20 to 30 minutes. Drain well

and chop finely.

In a saucepan combine the butter, cream, nutmeg, salt and pepper. Add the kale

and the broth. Stir and cook until heated through and the sauce is slightly

reduced. Yields 4 servings.

 

 

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