Creamed Kale

Like creamed spinach, this dish makes a great accompaniment for a variety of meals. Very simple but creamy and savory, easy to go with turkey or chicken or as a pasta sauce! In fact, plan for two meals out of one; a side dish one night and pasta topping the next.

2 Large bunches of kale, stems removed and chopped or torn in large pieces

1 Large onion, diced

4 tbsp Butter

¼ cup Olive oil

1 ¼ cups Coconut milkHeavy cream can be substituted

2 tbsp Honey

Salt and pepper to tasteIf you prefer a spicy version, a tbsp of crushed red pepper can be added

In a large pot, or Dutch oven, over medium-high heat melt butter and oil. Sauté onions, until translucent.

Working in batches, add half the kale to sauté onions. The kale will fill the pot, but cook down, and as it does add more kale to pot.

After the kale has steamed down, about 5-7 minutes, add cream and honey. Stir together and cover pot. Allow kale to cook down and become tender, about 30-40 minutes.

Remove pot from heat and using a blender or an immersion hand blender, purée kale onion mixture. Adjust seasonings to taste.

To serve, either keep warm in a casserole dish or gently reheat pot.

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Creamed Kale