Creamed kale
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
One way to feed kids healthy vegetables is to cook kale in cream. After trying it this way, even the pickiest of eaters will likely ask for more. Creamed kale can be served, for example, with pasta shells; it offers a wonderful combination of color, texture, and flavor. If you'd like a little more spice, lightly sauté some chopped onion and garlic (about 2 cloves) before adding the kale and cream to the saucepan. You can also season with crushed dried red pepper. Blanching the kale for 10 minutes should be sufficient.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg kale, stems and midribs removed
- 4 tbsp (60 g) butter
- 1 cup heavy cream
- 1/8 tsp ground nutmeg
We recommend
Cooking the dish according to the recipe:
- Blanch the kale in lightly salted boiling water until tender, rinse in ice water, drain in a colander, and cut into 1cm-wide strips. Melt the butter in a large saucepan over medium heat. Add the kale, cream, and nutmeg. Reduce the heat to low and simmer for 5 minutes, or until the cream has evaporated and thickened. Season with salt and pepper to taste.
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