Creamed Kale with Pearl Onions

• Kosher salt
• 1 cup pearl onions, peeled
• 5 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 cup homemade chicken stock or store-bought chicken broth
• 1 1/4 pounds baby kale
• 1 cup freshly grated Parmesan cheese

1. Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes.
2. Remove with a slotted spoon, pat dry and set aside.
3. Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.
4. Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes.
5. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes.
6. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings.
7. Serve hot.

kosher salt, pearl onions, unsalted butter, flour, freshly grated nutmeg, freshly ground black pepper, heavy cream, chicken, baby kale, parmesan cheese

Taken from www.foodnetwork.com/recipes/nancy-fuller/creamed-kale-with-pearl-onions.html (may not work)