2 heads kale1 cup vegetable stock or chicken stock2 tbsp. butter1 cup cream1⁄4 tsp. sugar
Salt and fresh ground white pepper
1. Separate leaves, remove and discard stem ends from kale. Place kale in a large skillet, add chicken stock and simmer over medium heat until skillet is almost dry, 10 minutes.
2. Add the butter and cook, stirring, for 2 minutes. Add cream and sugar, season with salt and white pepper, and cook for 6-8 minutes. Transfer to a warm serving bowl.
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2014.