Creamy Kale with Nutmeg
(Revised)
Ingredients:
1 bunch kale, stems removed, leaves chopped. The stems or spines of the leaves are not edible.
1 teaspoon ground nutmeg
1 Tablespoon butter
1/4 cup Half & Half
Salt & pepper
Procedure:
1) Fill a 3-quart saucepan (or pot) with about 2 quarts of water. Bring the water to a boil on the stove.
2) Add the kale to the saucepan and cook for about 2-3 minutes to slightly soften it.
3) Transfer the kale to a colander (or sieve) with some tongs and let the water drain from the kale. (Be sure to have the colander over a bowl or another saucepan to catch the water.)
4) Melt the butter in a 10" skillet (or frying pan) over medium-high heat on the stove.
5) Add the kale to the skillet.
6) Lower the heat to medium, then sprinkle the ground nutmeg over the kale.
7) Pour the Half & Half over the kale.
8) Cover the skillet and cook for about 5-7 minutes. Stir occasionally. Do not overcook or the kale will get too mushy.
9) Add salt and pepper to taste. If you use salted butter, you may not want to add extra salt.
Serves: 2 servings
Nutritional content:
67 grams (or 2.4 oz.) of kale alone contains only 33 calories, but has 206% of the RDA for vitamin A, 134% of the RDA for vitamin C and 684% of the RDA for vitamin K, as well as lots of calcium and iron.
Note: If you want to reduce your dairy intake, try our other kale recipe.
Version 2.0