Kale has a long history in the UK. Back in the Middle Ages, it was a staple in the diet of many Britons. Kale thrived in the cool, temperate climate of the British Isles and was valued for its hardiness and nutritional benefits, providing essential vitamins and minerals during the harsh winter months. Kale gained a bad rap in the 20th Century when other vegetables were less challenging to eat.
However, in the 21st Century, kale gained a resurgence as a health food. It is easy to grow in a garden, and it responds well to more evolved cooking methods like deep frying. Here, we present a classic creamed kale.
Creamed kale
(No Ratings Yet)
Loading...Ingredients
- 2 bunches of curly kale – enough to fill a large colander
- 1 onion, finely chopped
- 3 cloves of garlic, minced\
- 0.5 tsp chilli flakes
- 200 ml double cream
- 50g Parmesan, grated
- Salt and freshly ground black peppe
Instructions
Boil a pan of water and blanch the kale for 4 mins until al dente. Drain, refrech with cold water and place in a bown of more cold water to stop the cooking and maintain colour.
Melt the butter in a saucepan and saute the onions until soft. Add the garlic and cook for 1 more minute.
Squeeze the water out of the kale and add it to the cooked onions. Stir. Add the chilies and fry for a moment longer. Pour in the cream and stir until it lightly simmers. Season. Remove from the heat and add the Parmesan.
No Comments