Monday, March 5, 2012

Creamed Kale and Leeks

This is one of my favorite ways to get some greens in as a side dish for supper or as a side dish to some eggs in the morning for breakfast.  Full of healthy fat and fat soluble vitamins, pastured cream is the perfect complement to a bitter, leafy green.  Kale and collards can be used interchangeably in this recipe -- they both work perfectly well!

1 large bunch of kale or collards, washed and cut into 3 inch lengths
1 large leek, sliced horizontally, white and light green parts only
2 Tbs bacon fat or other stable animal fat
2 c. pastured cream
2 cloves garlic, minced
sea salt and cracked black pepper to taste

Melt bacon fat in large skillet over medium heat.  Add sliced leeks and saute until soft and lightly browned.  Add cream and bring to a light simmer.  Add kale or collards and cook until cream is reduced and kale or collards are limp (5-10 minutes).  Remove skillet from heat and add minced garlic, sea salt, and cracked black pepper.  Stir to combine and serve.


Stephanie said...

YUM! I will be trying this when I can get my hands on some cream!

TW said...

They sell pastured cream at the health hutt. That's where we get ours! From Hilhof Dairy.

K. Standfuss said...

Great photos in this blog post!

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