Cream of Kale
Cream of kale is oh so good! From the vibrant green of the kale to the creaminess and pop of garlic.
Ingredients
- 12 oz. Baby Kale
- Kosher salt
- Freshly ground black pepper
- 5 Garlic cloves thinly sliced
- 2 tbsp. Extra Virgin Olive oil
- 1 tsp Red pepper flakes
- ½ tsp Freshly grated nutmeg
- ¼ cup Parmigiano Reggiano for serving
- 2 Leeks* cut in half lengthwise
- 2 cups Heavy cream
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the leeks and a pinch of salt. Stir often and cook for 1 minute.
- Reduce the heat and add the garlic. Sauté until golden (approximately 1 minute).
- Add the cream, red pepper flakes, nutmeg, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Stirring often, cook for 10-15 minutes.
- Add in the baby kale. Taste and adjust the seasoning. Cover the skillet and allow to cook for 5-10 minutes or until tender. Sprinkle the cheese on top and serve hot.
Notes
* For the leeks, use only the white and light green parts. Cut the leeks in half lengthwise, and make sure it's clean and thinly sliced.