Creamed Kale

• 3 1/2 pounds Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt
• Pepper
• 2 tablespoons unsalted butter
• 2 white onions, finely chopped
• 1 1/2 cups heavy cream
• 1 tablespoon honey

1. Preheat the oven to 350.
2. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper.
3. Bake for about 15 minutes, until crispy.
4. Let cool.
5. Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil.
6. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes.
7. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes.
8. Add the cream and honey and bring to a simmer.
9. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
10. Transfer half of the creamed kale to a food processor and puree until nearly smooth.
11. Stir the puree into the pot and season with salt and pepper.
12. Transfer the creamed kale to a serving bowl.
13. Top with the crispy kale leaves and serve.

kale, extravirgin olive oil, kosher salt, pepper, unsalted butter, white onions, heavy cream, honey

Taken from www.foodandwine.com/recipes/creamed-kale (may not work)