Recipe: Donal Skehan’s Irish Creamed Kale
If the thought of kale scares you, then let this be the dish that changes your mind! Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn’t wilt down quite as much as spinach when cooked, so it is a great alternative.
→ More from Donal Skeehan:
This is a nice change from creamed spinach! If your bunches of kale are on the small side, get two bunches and add a little extra cream.
– Christine, April 2015
Serves6 to 8
- 1 bunch
kale, tough stalks removed, and shredded
- 2 tablespoons
spring onions, finely shredded
- 1/3 cup
Sea salt and freshly ground black pepper
Blanch the kale in a pan of boiling water until just tender but still with a little bite. Drain quickly and refresh under cold running water to prevent it cooking further.
Melt the butter in a frying pan and sauté the spring onions for 20 seconds, then tip in the kale, and season with pepper. Sauté for a couple of minutes until heated through.
Stir in the cream and allow to bubble down and reduce, season to taste, and serve.
Recipe reprinted with permission from Donal's website.