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Creamed Tuscan Kale
Ingredients
1 pound cleaned Tuscan kale leaves (start with two pounds to yield one pound cleaned)
3 tablespoons extra virgin olive oil
4 ounces shallots, trimmed and cut into half inch pieces
1 tablespoon minced garlic
Pinch red pepper flakes, optional
2 cups heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
Trim the leaves from the kale by grabbing the leaves starting on the thick stem end and pulling down gently. This will strip the leaves from the stem.
Discard the stems and coarsely chop the leaves then place in a strainer and thoroughly rinse with cold water. Let the strainer sit over the sink while you prepare the other ingredients.
In a very large skillet or saute pan, heat olive oil over medium and once hot, add the shallots, garlic and optional red pepper flakes. Saute for five minutes stirring often. The shallots should be soft but not browned.
Add the wet kale and saute and toss with the cooked shallots, then cook to wilt the kale, about two minutes.
Add the cream, salt, pepper and nutmeg, lower heat to medium low, cover and cook for three minutes.
Uncover and cook for two more minutes then add the Parmesan cheese and remove from heat.
Taste and serve with additional Parmesan cheese.
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