Creamed Tuscan Kale
*You may use other kale, but this one is particularly tender. I suggest blanching other kinds of kale for one minute in boiling water, then to an ice bath before proceeding with this method.
About 1# of Tuscan/Dinosaur Kale (the smaller leaves the better for this recipe) washed and dried
2 tablespoons of olive oil
2 tablespoons cake flour
1/2 cup of heavy whipping cream
1 nut of nutmeg
zest of one lemon
salt to taste
- Rough chop the kale.
- In a wok, sauté the kale till limp
- Sprinkle the cake flour on the kale and stir
- Add cream and stir
- Add nutmeg and lemon zest, stirring till the cream thickens slightly.
- Taste and add salt as needed
How easy is that?