Tuscan kale has a gentle flavor, and we’re combining it with cream and parmesan cheese for a delicious side dish.
- 7 oz Tuscan Kale
- 2 banana shallots (or 3-4 regular shallots)
- 1 garlic clove, crushed
- 2 oz grated parmesan cheese
- 1 cup cooking cream
- Start by rinsing the kale with cold water. Cut away the stems. This is
easiest done by placing each kale leaf flat on the cutting board, and
then cut along each side of the stem. Now bunch the leaves together and
chop them up 1 inch wide.
- Chop the shallots finely and fry them gently in butter for a few
minutes. Add the crushed garlic clove, and then the kale, and fry it all
gently on medium heat. Flip/turn a few times and let the kale shrink.
Add the cream and flip/turn a few times to make sure all the kale is
gently simmered in the frying pan for a few minutes. Add the parmesan
cheese, stir and then serve.