This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
Yield: serves 6
- 2 heads kale
- 1 cup Chicken Stock
- 2 tbsp. butter
- 1 cup cream
- 1⁄4 tsp. sugar
- Salt and fresh ground white pepper
- 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.
- 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.