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Kale With Creamvegetables, irish 1 3/4 lb kale 2 tablespoon butter 2 tablespoon double cream 1 single pn nutmeg, salt, pepper 2 tablespoon stock Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.
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