This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
2 heads kale
1 cup Chicken Stock
2 tbsp. butter
1 cup cream
1⁄4 tsp. sugar
Salt and fresh ground white pepper
1. Separate leaves, remove and discard stem ends from kale. Place kale in a large skillet, add chicken stock and simmer over medium heat until skillet is almost dry, 10 minutes.
2. Add the butter and cook, stirring, for 2 minutes. Add cream and sugar, season with salt and white pepper, and cook for 6-8 minutes. Transfer to a warm serving bowl.