Garlicky Creamed Kale

• 3 pounds fresh kale
• Kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh garlic
• 3 cups heavy cream
• Freshly cracked black pepper
• 1/2 cup finely grated Parmesan
• 1/8 teaspoon freshly grated nutmeg

1. Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces.
2. Set a large pot of water over high heat and bring to a boil.
3. Season generously with salt.
4. When it returns to a boil add the kale.
5. Stir well so it cooks evenly.
6. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
7. To a high-sided saute pan over medium heat, add the butter and garlic.
8. Stir in the cream with some salt and pepper.
9. Set over high heat and bring to a simmer.
10. Cook until the cream reduces by half, 6 to 7 minutes.
11. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted.
12. Stir to coat everything evenly.
13. Taste and season again if needed.

fresh kale, kosher salt, unsalted butter, fresh garlic, heavy cream, freshly cracked black pepper, parmesan, nutmeg

Taken from www.foodnetwork.com/recipes/guy-fieri/garlicky-creamed-kale-recipe.html (may not work)