Title: Kale with Cream
Categories: British Vegetable
Yield: 4 Servings

1 3/4	lb	Kale
2	tb	Butter
2	tb	Double cream
		Pn nutmeg, salt, pepper
2	tb	Stock

Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.

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