In order to make a great creamed kale, you need to soak the kale for a few hours before grating it and then cook it with the water from the boiling water in the saucepan.
You’ll need about 1/4 cup of water, 1/2 cup of sugar and 1/8 teaspoon of salt to get the desired flavor and texture.
And you’ll also need to stir in a bit of sugar for a bit more sweetness.
Here’s how to make kale-grated kale: Wash and dry kale by placing it in a large pot.
Add 2 cups of water and add 1/3 cup of salt and stir to dissolve the salt.
Bring to a boil, then lower the heat and simmer for 10 minutes.
Remove the kale from the water, which should be nearly completely submerged in the water.
Let the kale cool for a couple of minutes.
Cut the kale into thin slices, about 1-inch thick.
Place each slice into a saucepan with 1/5 cup of hot water.
Cook over low heat, stirring occasionally, until the kale is very soft, about 15 minutes.
Slice each slice of kale into strips, about 2-inches long.
Place one of the strips into a colander and drain water from all sides.
This will make a slurry, which you can then use to make some creamed cream of spinach.
Place creamed creamed kale into a blender, along with the sugar and salt.
Blend on high for about 1 minute to combine the flavors.
Then, slowly add the cream of thyme and 1 teaspoon of black pepper, and blend on high until the mixture is smooth and creamy.
Add the kale and creamed croutons to a bowl, then spoon over some homemade whipped cream and serve.
This recipe is available in print.