Gingery Creamed Kale and Cabbage
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 12
Stirring ginger and turmeric into this vegetable side dish gives it a kick, then the added cream and buttermilk smooth and soften the spicy flavors.
Ingredients
- salt shopping list
- 3 pounds kale, tough stems discarded shopping list
- 1/4 cup plus 2 tablespoons vegetable oil shopping list
- 1 large white onion, coarsely chopped shopping list
- 1 pound green cabbage, coarsely shredded shopping list
- 1 1/2 tablespoons finely grated fresh ginger shopping list
- 1/2 teaspoon turmeric shopping list
- 2 cups heavy cream shopping list
- 1 cup buttermilk shopping list
How to make it
- Bring a large pot of water to a boil and salt the water.
- Add the kale leaves and cook until tender, about 6 minutes.
- Drain and let cool, then coarsely chop.
- In a large pot, heat the oil.
- Add the onion and cook over moderate heat until softened, about 7 minutes.
- Add the cabbage, ginger and turmeric and season with salt.
- Cook over moderate heat, stirring occasionally, until the cabbage is wilted, about 5 minutes.
- Add the cream, cover and simmer over moderately low heat, stirring occasionally, until the cream has thickened, about 8 minutes.
- Stir in the kale, season with salt and cook for 3 minutes, stirring a few times. Remove from the heat and stir in the buttermilk.
- Bring to a simmer and serve.
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- MAKE AHEAD The kale can be refrigerated overnight. Reheat it gently and stir in the buttermilk shortly before serving.
The Rating
Reviewed by 6 people-
All of these ingredients are wonderful. I love Kale - very healthy. Also love Buttermilk...Thanks!
rml
in loved it
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" It was excellent "