Creamed Kale

Serves 4 as a side dish

• 2 bunches of kale, center stem removed, leaves cut into bite sized pieces
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3/4 cup heavy cream
• 1/4 cup milk
• 1/8 teaspoon freshly ground nutmeg
• salt and pepper to taste
• 1/4 cup Parmesan cheese, grated

Directions

Wash, trim and chop the kale. Bring a large pot of water to a boil. Add a tablespoon of salt to the water. Add the kale, bring the water back to a boil, cover the pot and reduce the heat to a simmer. Cook until the kale is tender, about 10 minutes.

Drain the kale and place in a paper towel lined bowl. You'll want to absorb as much water as possible from the kale with the paper towel. Set aside.

Heat the butter in a large skillet over medium heat. Add the onion and garlic, cooking until soft and tender, about 5 minutes. Add the cream, milk, nutmeg, kale, salt and pepper to taste. Cook until the cream thickens, about 10-15 minutes. Stir in the grated Parmesan cheese. Serve warm.