Creamed Kale

1. 1

   Preheat the oven to 350.

2. 2

   On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper.

3. 3

   Bake for about 15 minutes, until crispy.

4. 4

   Let cool.

5. 5

   Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil.

6. 6

   Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes.

7. 7

   Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes.

8. 8

   Add the cream and honey and bring to a simmer.

9. 9

   Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.

10. 10

    Transfer half of the creamed kale to a food processor and puree until nearly smooth.

11. 11

    Stir the puree into the pot and season with salt and pepper.

12. 12

    Transfer the creamed kale to a serving bowl.

13. 13

    Top with the crispy kale leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.