Anyone who’s read my entries on this blog (many, many months ago – oops!) has probably gotten the idea that meat makes up the bulk of my diet, or at least that I’m not a huge fan of the green stuff. Admittedly if you ask me about my favourite foods, the first five… or ten… things are probably meat or carb-based – maybe with some fruit thrown in. Lately, though, the first thing I’ve reached for in our box has been something decidedly green – kale! I used to think I only liked kale raw in a salad, but I’m pretty sure they were eating creamed kale on Olympus back in the day.
Okay, so maybe it’s not the most exciting looking dish in the world, but it’s right up there with the tastiest. Kale hasn’t lasted longer than a day in our house for the last couple of months, all because of this recipe.
Ingredients:
1 bunch kale
c. 1/3 cup stock
c. 3 tbsp heavy cream
salt and pepper
1. Cut the large stem ends out of the kale – they can get pretty tough – and roughly chop the leaves.
2. In a pan on medium-low heat, throw in the kale and the stock – just enough for a really shallow layer on the bottom of the pan. Don’t season the kale just yet, since the stock will be reducing, so it might end up being salty enough without any extra added. Briefly cover, then cook for about 5 minutes until the stock has almost reduced away.
3. Add in the cream (and if a little extra ends up in there, who needs to know?) and stir. Again, let the liquid reduce to a thick sauce (about 5 min, max). Taste and season.
And that’s it! Ridiculously tasty, healthy and simple.
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