Main Course · Serves 2
Creamed Kale
with Crème Fraîche & Nutmeg
- Difficulty
- medium
- Rating
- No ratings yet
Instructions
3 steps-
1
PREP: Halve, peel, and thinly slice half the onion (save the rest for another use). Remove and discard any large stems from kale; chop leaves into bite-size pieces.
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2
COOK: Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; season with salt. Cook, stirring occasionally, until softened, 3-4 minutes. Add kale in batches (allow kale to wilt after each addition to create space for the following batch). Stir in ¼ cup water; cook, stirring occasionally, until kale is very tender, 8-10 minutes. Season generously with salt and pepper. Turn off heat.
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3
FINISH: Return pan with kale mixture to medium heat. Stir in crème fraîche, cheese roux concentrate, cream sauce base, half the milk (save the rest for another use), and ⅛ tsp nutmeg (be sure to measure). Season with salt and pepper to taste. Cook until milk has reduced slightly and everything is combined and creamy, 1-2 minutes. Transfer to a serving dish.
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