Kosher salt
1 cup pearl onions, peeled
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper
1 1/2 cups heavy cream
1 cup homemade chicken stock or store-bought chicken broth
1 1/4 pounds baby kale
1 cup freshly grated Parmesan cheese
Instructions
1 cup pearl onions, peeled
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper
1 1/2 cups heavy cream
1 cup homemade chicken stock or store-bought chicken broth
1 1/4 pounds baby kale
1 cup freshly grated Parmesan cheese
Instructions
Bring a medium pot of salted water to a boil over high heat, add
the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat
dry and set aside.
Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.
Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.
Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.
Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.
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