Kale and Water Chestnuts in Curried Cream

1. 1

   In a small saucepan, bring the cream to a boil.

2. 2

   Simmer over moderately low heat, stirring often, until reduced to 1/3 cup, about 7 minutes.

3. 3

   Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes.

4. 4

   Drain the kale, and when it's cool enough to handle, gently squeeze out the excess water.

5. 5

   Coarsely chop the kale.

6. 6

   In a large, deep skillet, melt the butter in the olive oil.

7. 7

   Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.

8. 8

   Add the curry powder and cook over moderate heat, stirring, until fragrant, about 3 minutes.

9. 9

   Stir in the chicken broth and water chestnuts and bring to a boil.

10. 10

    Add the kale and reduced cream and toss.

11. 11

    Cover and cook over moderate heat, stirring a few times, until the kale is sizzling, about 3 minutes.

12. 12

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.