Pureed Kale
Method
Serves 4. A wonderful winter vegetable dish.
1. Put 3-4 litres (around 6 pints) of water in a large saucepan and add the 3 teaspoons of salt. Bring to the boil.
2. Add the curly kale and boil for about 8-10 minutes, until tender.
3. Drain off the water and purée the kale with a hand-held electric blender or in a food processor.
4. Return to the saucepan and season with salt, pepper and nutmeg or mace. Add the butter and cream and heat until it bubbles. Taste and season if required. Serve hot.
Ingredients
3 teaspoons salt
450g / 1 lb curly kale, destalked - you should be left with about 275g / 10 oz.
Salt, freshly milled black pepper and a little grated nutmeg or mace
50g / 2 oz unsalted butter
125ml / 4 fluid oz double cream
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