Kale Stew

I've been enjoying kale over the last few months - baby kale in salads, older kale in stirfrys or cooked similar to cabbage and served with whatever it is I'm eating. And crispy kale chips are a perennial favourite in this house! This dish is nowhere near as healthy as any of those options, but it is very delicious. This stew is great as an accompaniment to ham or other meats, and it is just as nice on its own with some mashed potato.

Ingredients

1 kg Kale
75 g butter
200ml cream
1 cup of good quality vegetable stock
2 tablespoon flour

Method

Rinse kale well and Discard any discoloured leaves and tough stems.

Slice into ½ inch thick slices with a sharp knife.
Make a roux with 50 gram of butter and the flour, stir in the vegetable stock and stir till it is smooth.
Add kale and the cream, then season to taste.

Boil gently for 10-15 minutes. The kale stew should not be overly runny, it should have a rich creamy consistency.