Friday, September 3, 2010

Creamed Tuscan Kale

I love Tuscan Kale, also known as Black Cabbage and Dinosaur Kale. My favorite way to make it is to make crispy chips from it. Last night I made a simple creamed dish with it and it was over the top delicious. Fortunately I made a large batch and had some more for breakfast.

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? 

1 comment:

irondog said...

This is a luscious recipe, and fast too! I picked dinosaur kale this morning, and whipped it up into a quick and filling lunch. But boy oh boy, those fat grams in the heavy whipping cream add up! I think I'll serve this as a Thanksgiving side dish, it can easily double as "extravagant." Thanks so much for sharing!