I needed a quick vegetable side to go with dinner tonight, so I turned to Cook's Country for inspiration. This creamed kale recipe is meant to be served with steak, but it also made a nice complement to our barbecue seitan "ribs".

Creamed Kale

Slightly adapted from Cook's Country August/September 2019

Ingredients

• 6 c. water
• 200g black or green kale, cut into 2cm pieces
• 2 tsp. coarse sea salt
• 1 Tbsp. canola (or other neutral) oil
• 2 small cloves garlic, minced
• 1 small red onion, halved and sliced thin
• 1/2 c. heavy (35%) cream
• salt and pepper to taste

Directions

1. Bring water to a boil and add salt and kale.
2. Boil kale for 2-3 minutes, then drain, pressing out as much water as possible.
3. Heat oil over medium heat.
4. Add onion and garlic and cook for 2 minutes.
5. Add kale and cook for another 2-3 minutes.
6. Add cream and cook for 3 more minutes.
7. Season with salt and pepper to taste.