Summary

Ingredients

• 500 g kale, fresh
• 40 g butter
• 1 onion (s)
• 1 cup sour cream
• 2 tablespoon processed cheese, e.g., from Gouda, alternatively cream cheese
• 300 ml vegetable stock, mild
• some salt and pepper
• Chilli flakes or nutmeg, optional

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Instructions

1. Put the butter in a large saucepan. I use a cast aluminum pot with a diameter of 28 cm. Cut the onion into small cubes and add. Wash and finely chop the kale. I always cut out the thick leaf veins, but you can also use them, cut them finely. Layer everything on top of the onions in the pot. My pot is always full to the top, but the kale collapses quickly.
2. Sauté in a closed saucepan over medium heat for about 5 minutes, stirring occasionally so that the onions do not turn brown. Add the vegetable stock, close the pot with the lid again and let everything simmer gently for about 10 minutes over low to medium heat.
3. The kale doesn`t float in the water, so you should stir it every now and then. The vegetable stock is almost completely absorbed. When the liquid is gone and the kale is not soft enough for you, add a little more water.
4. Then add sour cream, processed cheese or cream cheese and spices, mix everything well and season to taste. You can add a little nutmeg or chilli flakes, it`s a matter of taste.
5. The kale tastes great with fish, meat or vegetarian with potatoes and pasta.
6. You can of course also prepare the kale vegan, e.g., with Alsan, cashew cream, vegan almond spread or almond cream. There are several options here. There are recipes for this in my recipes.