By Carla Hall from the book CARLA HALL'S SOUL FOOD: Everyday and Celebration. Reprinted by permission. Instead of creamed spinach or collard greens, try this creamed kale side dish. The slight bitterness in the greens cuts through the rich cream in this comforting vegetable recipe.
In a 4- to 6-quart pot bring the cream to boiling over medium-high heat. Boil gently, uncovered, 8 minutes or until reduced to 1 1/2 cups, stirring occasionally (watch for foaming). Add the garlic, crushed red pepper, nutmeg, half the onion, 1/2 teaspoon salt, and the pepper. Bring to boiling, reduce the heat to medium, and simmer for 5 minutes or until thickened, stirring occasionally.
Meanwhile, heat the oil in an extra-large skillet over medium-high heat. Add the remaining onion and 1/2 teaspoon salt. Cook for 1 minute, stirring frequently. Reduce the heat to medium and add the greens, a handful at a time, stirring to wilt after each addition. Cover and cook for 10 minutes or until tender, stirring occasionally.
Transfer to the cream mixture in batches, squeezing out any excess liquid with tongs. Stir well to coat with the cream mixture. Serve hot.