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  Kale Alfredo



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1 bunch kale (red or white russian)
1 Tablespoon unsalted butter
4 cloves garlic, smashed and chopped
2-3 Tablespoons cream or whole milk
3 Tablespoons grated parmesan, divided
freshly-ground black pepper to taste

Immerse kale in a big bowl of cool water and wash well by rubbing each leaf with your hands until all sand and grit is removed.
Pat dry, slice into 1/2 wide ribbons and set aside.
In a large saucepan, melt butter over medium heat. Sauté garlic until softened.
Stir in greens and cook to desired doneness. Just before serving, remove from heat.
Add cream and 2 Tablespoons parmesan. Stir to melt parmesan and coat kale completely.
Top with remaining parmesan and freshly-ground black pepper. Serve hot.
Cover and refrigerate leftovers.

Copyright © 2014 Stefanie Samara Hamblen