Creamed Curly Kale

• 2 bunches curly kale, washed, dried, stemmed and cut into ribbons
• 2 tablespoons butter
• 2 shallots, minced
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• kosher salt & freshly ground black pepper

1. Fill a large bowl with ice water and set it aside.
2. Set a large stock pot full of salted water to boil over high heat. Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes. Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color. Let cool, then drain the kale in a large colander. Squeeze any excess water out of the kale and set it aside.
3. Melt the butter in a large skillet over medium heat and add the minced onion. Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes. Add the kale and the cream and turn the heat to medium-high. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes. Melt in Parmesan. Season to taste with salt and pepper and remove from the heat.
4. Serve as is, or process in a food processor to achieve the texture you desire.

curly kale, butter, shallots, garlic, red pepper, nutmeg, heavy cream, parmesan cheese, kosher salt

Taken from www.food.com/recipe/creamed-curly-kale-523032 (may not work)