Serves 4 to 6
Start to finish: 20 minutes
1 ½ pounds kale
1 1/2 cups heavy cream
Kosher salt and freshly ground pepper to taste
Pinch red pepper flakes
1/2 cup finely grated Parmesan cheese
Bring a large pot of salted water to a boil.
If you are using mature kale, trim the tough middle rib from the leaves, and roughly chop the leaves. If you are using baby kale, roughly chop that. Rinse them in a colander. Add the kale to the boiling water and boil for 4 to 5 minutes, until the kale is fairly tender. Drain in a colander, rinse with cold water, and then use your hands to squeeze as much water as you can out of the kale.
Place the cream in the pot you used to cook the kale. Bring to a simmer over medium-high heat, and then lower the heat to medium and continue to simmer until reduced by about 1/2, about 4 minutes. Season with salt and pepper, and the red pepper flakes. Add the blanched kale and simmer, stirring often, until the cream sauce is further reduced and coats the kale, about 3 minutes. Stir in the Parmesan until the cheese is melted and everything is well blended.
Transfer to a serving bowl and serve hot.
Nutrition information per serving: 272 calories; 223 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 88 mg cholesterol; 332 mg sodium; 9 g carbohydrate; 3 g fiber; 3 g sugar; 6 g protein.
Katie Workman, Associated Press
