Creamed Kale with Parmesan

Yield 4 servings

• 3 tbls butter
• 3 garlic cloves, peeled and smashed with the side of the knife
• 1 ½ cup cream
• Salt
• Black pepper
• 1 bay leaf
• ¼ tsp grated nutmeg
• 1 tbls olive oil
• 1 big shallot, peeled and sliced
• 2 big bunches of kale, stripped from the stem, washed and roughly chopped
• 1 tsp chili flakes
• ¼ cup grated parmesan

Step 1:

Preheat the broiler to high.

Melt 1 tbls butter in a saucepan over medium heat, saute the smashed garlic cloves until starting to turn golden on the edges, about 2 minutes. Add the cream, pinch of salt, a couple grinds of black pepper, bay leaf and grated nutmeg. Bring to a simmer and turn down the heat to maintain a low simmer until reduced by half, about 20 minutes. Set aside.

Step 2:

In a large heavy bottomed pot, melt the remaining 2 tbls butter with the olive oil over medium-high heat, add the sliced shallot with a pinch of salt and cook until soft and starting to turn brown, about 10 minutes. Add the chili flakes and half of the chopped kale, stirring to coat the kale with the butter. When the kale has started to wilt down, add the other half of the kale, stirring to coat with the butter, cover the pot to cook the kale, stirring every 4 minutes until al dente, about 20 minutes, adding a ½ cup of water if the pot seems dry. Add the reduced cream and bring back to a simmer until the kale is fully tender, about 5 minutes. If the cream seems too thick before the kale is as tender as you like it, add another ½ cup water. Once tender, the cream should coat the kale but still be a little liquid-y on the bottom of the pot. Taste for salt and pepper.

Step 3:

Spoon the kale into an oven-safe casserole, spreading it out evenly, the kale should be about 1” thick in the dish. Sprinkle the cheese over the top of the kale and place on a rack in the oven about 6” away from the broiler. Cook until the kale has browned, about 5 minutes.