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Simple Creamed Kale with Caraway Seeds Cooking Recipes

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

  • cup heavy cream

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce to taste

  1. 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.

  2. Melt the butter in a large heavy skillet over medium heat. Add the onions and cook, stirring, until just tender, about 10 minutes.

  3. 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.

  4. 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 side.

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