Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

November 2009

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Recipe Summary

total:
35 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring the cream to a boil. Simmer over moderately low heat, stirring often, until reduced to 1/3 cup, about 7 minutes.

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  • Meanwhile, in a large pot of boiling water, cook the kale until tender, about 5 minutes. Drain the kale, and when it's cool enough to handle, gently squeeze out the excess water. Coarsely chop the kale.

  • In a large, deep skillet, melt the butter in the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook over moderate heat, stirring, until fragrant, about 3 minutes. Stir in the chicken broth and water chestnuts and bring to a boil. Add the kale and reduced cream and toss. Cover and cook over moderate heat, stirring a few times, until the kale is sizzling, about 3 minutes. Season with salt and pepper and serve.

Make Ahead

The kale can be refrigerated overnight; reheat gently, adding a few tablespoons of chicken broth as needed.

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