Kale with Cream (Irish)

This recipe is adapted from one offered by Theodora Fitz gibbon in her invaluable book Irish Traditional Food. It was, she says, her father's favourite method of cooking kale. She recommends serving it as a side dish with pork or red meat.

1 lb kale, stalks trimmed, coarsely chopped (500 g)
2 Tbsp. butter
2 Tbsp. heavy cream
1 pinch ground nutmeg
sea salt
black pepper, freshly ground

Bring a large pot of salted water to a boil, add the kale, and cook for about 20 minutes, or until the leaves are very tender. Drain the kale, reserving about 2 Tbsp. of the cooking water, then chop kale more finely.

In a large saucepan, melt the butter over medium heat. Add the cream, nutmeg, and salt and pepper to taste. Add the kale and reserved cooking water. Stir well and cook, continuing to stir, until the sauce is slightly reduced, 3-5 minutes.

Makes 4 servings.