Creamed Kale

• 2 pounds kale, center stalks removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1/8 teaspoon ground nutmeg
• Salt and freshly ground pepper

1. Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons.
2. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg.
3. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened.
4. Season with salt and pepper to taste.

center, unsalted butter, heavy cream, ground nutmeg, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/creamed-kale-recipe.html (may not work)