gastronome
Creamed Kale

See what happens when meriko leaves the country? In lieu of our scheduled Sunday Dinner, I tried to pick up the slack and learned how to cook a new vegetable. Last Sunday I left Food Network on while I cleaned the tv room and caught Bobby Flay making kale, a veggie I know my husband loves but rarely makes for himself. I had to try.

Creamed Kale
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded (or plain soy milk)
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots (optional, recipe below)

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.

Caramelized Shallots
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced
Salt and freshly ground pepper

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

Makes 4 servings
Original recipe posting at foodnework.com

Posted by rebecca on November 13, 2005 | TrackBack
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