Creamed kale

Ingredients:

• 1 kg kale, stems and midribs removed
• 4 tbsp (60 g) butter
• 1 cup heavy cream
• 1/8 tsp ground nutmeg

Preparation:

1. Blanch the kale in lightly salted boiling water until tender, rinse in ice water, drain in a colander, and cut into 1cm-wide strips. Melt the butter in a large saucepan over medium heat. Add the kale, cream, and nutmeg. Reduce the heat to low and simmer for 5 minutes, or until the cream has evaporated and thickened. Season with salt and pepper to taste.