Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
