Creamed Kale

Place kale leaves in large pot of simmering, salted water and blanche for 2 minutes. Remove kale from the water using a kitchen spider or pour into a strainer. Place the kale in a large bowl and set aside.

Melt the butter in a large skillet set over medium heat. Add the onion, stirring to coat. Sprinkle with kosher salt and black pepper, to taste, and cook, stirring occasionally, until onions become tender and translucent. Stir in the garlic and cook until fragrant, about one minute more.

Stir in the apple cider vinegar and heavy cream. Season with more kosher salt and pepper, to taste. Cook the cream sauce, stirring occasionally, until it has reduced by half and is thickened and glossy, about 10 – 15 minutes.

When the sauce has thickened, stir in the cooked kale and parmesan. Taste and adjust seasoning as necessary before serving.

Equipment Needed

Spice Level:

Dietary