1 3/4 lb Kale
2 tb Butter
2 tb Double cream
1 x 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.