Creamed Kale with Pearl Onions

1. 1

   Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes.

2. 2

   Remove with a slotted spoon, pat dry and set aside.

3. 3

   Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.

4. 4

   Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes.

5. 5

   Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes.

6. 6

   Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.