Creamed Kale

This creamed kale is low carb, gluten free, and very delicious. If you're not gluten free or worried about a keto diet restriction, you can shave calories here by making a roux with 1 tsp flour and 1 tsp butter, then using whole milk instead of the cream. 

If you don't have gruyere, you can use parmesan instead. 

I used bagged cleaned kale for ease, if you're buying kale by the bunch to chop by hand 2 pounds will be about a pound after stemming. 

Ingredients: 

• 1 TBSP butter or oil for the pan
• 5 cloves garlic, minced
• 1 small shallot, minced
• 1 1/2 cups heavy cream
• 2 cups shredded gruyere
• 1/8 tsp ground nutmeg
• 1 pound kale, cleaned stemmed and chopped into bite sized pieces
• salt and pepper to taste
• Parmesan or gruyere for garnish

In a large heavy bottomed pot with a lid (dutch oven is great for this) heat the butter over medium heat. Add onions and garlic and cook for a few minutes, stirring occasionally, until onions and garlic have softened. 

Add in nutmeg and cream, and cook over medium heat until it bubbles gently. Start whisking in the cheese in small handfuls until it is all incorporated. Taste for salt and pepper. The mixture will seem a touch thin, it will thicken upon sitting. 

Add kale and stir to coat. You may need to stir in the kale in batches. Reduce heat to medium low and cover the pot to wilt kale. Once it is wilted, stir and taste for seasoning. Allow the sauce to bubble gently with the kale uncovered for about 10 minutes and stir on occasion to allow the water from the kale to evaporate. 

You can eat hot or allow to come to room temp for a thicker sauce. Garnish with parmesan or additional gruyere.