Richard Blais’ Creamed Kale and Extra-Crispy Fries

Preheat the oven to 425°F.

Wash and dry the potatoes, then cut them into thin fries.

Toss the fries in olive oil, paprika, salt, and pepper until evenly coated.

Spread the fries in a single layer on a baking sheet.

Bake the fries for 30-35 minutes, flipping halfway, until golden and crispy.

While the fries are baking, prepare the creamed kale.

Melt butter in a large skillet over medium heat.

Add chopped onion and minced garlic, cooking until softened, about 3-4 minutes.

Add the kale to the skillet, stirring until wilted, about 5 minutes.

Pour in the heavy cream and sprinkle with nutmeg, salt, and pepper.

Simmer the mixture for 5-7 minutes until thickened.

Stir in grated parmesan cheese until melted and creamy.

Remove the fries from the oven and garnish with chopped parsley and lemon juice.

Serve the creamed kale alongside the extra-crispy fries.

Spice Level:

Allergens