Creamed Kale with Caraway Seeds
The spicy flavor of the caraway seeds makes this a natural with roast
duck or goose. It will also go well with such game as venison. If you
find a fresh pork shoulder that you can roast with the skin on, this
dish will make it a meal to remember.
Makes 6 servings
3 pounds darkest green kale, stemmed and cut into thick slices
2 tablespoons butter
2 medium-size onions, thinly sliced
1 tablespoon caraway seeds
2 tablespoons fresh lemon juice
½ cup heavy cream
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste
Pile the kale into a large kettle of boiling, salted water. Simmer over
medium heat for 5 minutes. Drain the kale well, pressing out as much
moisture as possible.
Melt the butter in a large heavy skillet
over medium heat. Add the onions and cook, stirring, until just tender,
about 10 minutes.
Stir in the caraway seeds and cook 2
minutes longer. Add the well-drained kale and the lemon juice. Cook,
tossing, until the kale is very tender, about 10 minutes longer.
Stir in the cream. Season well with salt
and pepper. Simmer, stirring , 2 to 3 minutes, until the kale is coated
with the sauce. Serve the kale very hot, with hot pepper sauce on the