I usually make creamed spinach to go with our prime rib on Christmas day, but this year I wanted to put a little different spin on it. Enter kale. The nice thing about creamed kale is that, because kale is so much firmer than spinach, it does not cook down as much. The result is something that looks like creamed spinach, but has more texture. Adding the parsnips gives it more bulk, but also adds their sweet indescribable flavor, which is nicely complimented by the garlic. I diced the parsnips, but you can give them a good mash before adding them to the kale. I have done it both ways and like each equally. For added flavor, finish this off with a heavy sprinkle of freshly grated parmesan cheese. Either way, this is sure to be a nice addition to your holiday meal, and is especially good with prime rib!
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Creamy Garlic Kale and Parsnips
All ingredients
Instructions
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Blanch kale in 2 quarts of salted boiling water, shock in ice water and drain.
Squeeze out excess water.
Rough chop kale, set aside.
Place diced parsnips in pot of cold water and bring to simmer.
Cook until tender, shock in ice water, drain and set aside.
If using fresh, unpeeled pearl onions, trim top and bottom.
Plunge into boiling water and simmer for 2 minutes.
Rinse in cold water and slip off peel.
Set aside.
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Heat a 4 quart stock pot on medium heat.
Add olive oil and butter.
Add garlic and saute' until fragrant.
Add pearl onions and gently saute' until translucent.
Dust with flour and stir gently until flour has combined with fats.
Add milk in a steady stream as you continue to stir.
Simmer on low for two minutes.
Add pinch of nutmeg.
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Mash diced turnips, and blend into creamed onions.
Add blanched kale and stir.
Add heavy cream and continue to simmer on low.
If necessary, add a little water to thin.
Continue to simmer on low until kale is tender.
Add salt and pepper to taste.
If desired top with a generous sprinkle of parmesan cheese.
