Kale with Cream (Irish)

Creamed kale is a classic Irish side dish that takes this sturdy green and makes it downright luxurious. Boiled until tender, chopped fine, then simmered in butter, double cream, and stock with a whisper of nutmeg. Simple as can be, and absolutely the right way to eat kale when the weather turns cold.

Strip the leaves from the tough stalks before boiling. The stalks are fibrous and chewy, and no amount of cream is going to fix that. The leaves need a good 20 to 30 minutes in salted boiling water to lose their toughness. This isn’t a quick blanch; you want them properly tender before they go into the cream sauce.

Drain the kale thoroughly after boiling. Squeeze out as much water as you can, because excess moisture will thin the cream sauce. Chop it fine so it incorporates evenly into the butter and cream mixture rather than sitting in big, leafy clumps.

Chef Tips

• Use curly kale for the most traditional texture. Lacinato (Tuscan) kale works but cooks down more and gives a different, silkier result.
• A pinch of nutmeg goes a long way. Start with less than you think and taste. Too much nutmeg overwhelms everything.
• The sauce should reduce slightly until it just clings to the kale. If it’s pooling at the bottom of the pan, cook it another minute or two.

Variations

• Stir in mashed potatoes to make colcannon, the beloved Irish potato-and-greens dish.
• Add a splash of Irish whiskey to the cream sauce before reducing for a warming, boozy twist.
• Swap double cream for creme fraiche for a tangier finish.