Kale and Water Chestnuts in Curried Cream

• 3/4 cup heavy cream
• 4 pounds kale, tough stems discarded
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 tablespoon plus 1 teaspoon Madras curry powder
• 1/2 cup low-sodium chicken broth
• One 8-ounce can whole water chestnuts, sliced 1/4 inch thick
• Salt and freshly ground black pepper

1. In a small saucepan, bring the cream to a boil.
2. Simmer over moderately low heat, stirring often, until reduced to 1/3 cup, about 7 minutes.
3. Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes.
4. Drain the kale, and when it's cool enough to handle, gently squeeze out the excess water.
5. Coarsely chop the kale.
6. In a large, deep skillet, melt the butter in the olive oil.
7. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
8. Add the curry powder and cook over moderate heat, stirring, until fragrant, about 3 minutes.
9. Stir in the chicken broth and water chestnuts and bring to a boil.
10. Add the kale and reduced cream and toss.
11. Cover and cook over moderate heat, stirring a few times, until the kale is sizzling, about 3 minutes.
12. Season with salt and pepper and serve.

heavy cream, kale, unsalted butter, extravirgin olive oil, onion, curry powder, chicken broth, water chestnuts, salt

Taken from www.foodandwine.com/recipes/kale-and-water-chestnuts-in-curried-cream (may not work)