I took a break from canning and freezing and pickling so I could cook us a real dinner for a change. No grilled cheese tonight!
We started with some grilled bread and that real-deal-straight-from-Greece olive oil I bartered from Rosalie. And then we moved on to strip steaks seared over scorchin’ hot heat in the cast iron skillet, creamy & chivey mashed potatoes, and creamed kale. The creamed kale is what I wanted to talk to you about.
I love creamed spinach. If you go to a old school steakhouse and they don’t have creamed spinach on the menu you should be suspect. We didn’t have any spinach. But we do have a lot of kale. It doesn’t seem to mind this wet, cold, HORRIBLE summer we are having so far like our tomatoes and peppers. But I digress.
Barton Farms & Gardens Creamed Kale
Nice, big bunch of kale – stems removed and roughly chopped
Couple tablespoons of butter (or olive oil or coconut oil)
Medium onion, chopped
1/2 pint of heavy cream
Big pinch of ground nutmeg
Salt & Pepper
Blanch your kale in boiling water for 2-3 minutes. Remove from boiling water and plop into an ice bath. Once the ice melts and and the kale is cool pour it all in a colander and let it drain.
While the kale is drying out a bit melt your butter and start cooking your onion until it’s soft and translucent over medium heat. Add your kale, heavy cream, and spices. Reduce the heat to low and stir and cook until the cream starts to thicken. I think this took like 15 minutes or so. Season to taste and serve. Delicious!
I don’t have any pictures to share. So how about this picture of Mike enjoying what a summer should be – sunshine and swimming pools! (Not the flash floods and 70 degree summer we’re currently experiencing. Dam you Ma Nature!)
And remember, we won’t be at the market this week since we’ll be celebrating this guy’s 30th birthday! Woohoo!