Sunday, November 17, 2013

Creamed Kale

We had dinner at a restaurant and I had a Kale and Gruyere Gratin. I tried to deconstruct it and it was difficult. It tasted really good so I came home and tried to recreate it in a non Gratin form.
I decided on Creamed Kale.
We also had a Moroccan Kale Salad that was incredible. It had golden raisins and cinnamon, the combination worked well together. You can adapt Kale recipes to include Dried Cranberries, Dried Cherries, Raisins and the addition of slivered Almonds would be great.
In this recipe I opted to use Golden Raisins and Nutmeg.

This would be a great addition to side dishes for Thanksgiving Dinner.

2 pounds of fresh Kale, trim by removing stems
1/4 C butter
1 sweet onion (Vidalia), roughly chopped
4 TBS flour
1 1/2 C heavy cream
1/2 C shredded Gruyere Cheese, you could use Swiss or Emmenthal.
1/4 tsp salt
1/8 tsp freshly ground Nutmeg

Roll the Kale in a bundle and Julianne it in 1/2" strips.
Melt butter in a skillet
Add onions and saute 5 minutes
Stir in flour, creating a Roux
Add heavy cream and constantly stir until thick and bubbling.
Add cheese and nutmeg, stirring to combine until the cheese has melted.
Set aside

In a large Stock Pot or Dutch Oven, boil salted water , add the Kale and cook for 5 minutes.
Drain well
Add the cream sauce and reheat if necessary to serve.
Garnish with additional shavings of Gruyere Cheese.

Peace in the Kitchen!

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