Creamed Kale with Crispy Shallots

Rich, creamy and so comforting, but the crunchy shallots really make this one!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

-Stem the kale, then blanch in well salted water for 2 minutes. Strain and rinse with cold water then dry it well and chop into bite sized pieces and reserve. -To make the crispy shallots, slice one shallot very thin, ideally on a mandolin then place in a pan with a bit of oil on very low heat. cook slow and low for about 15-20 minutes until fully brown and crispy, then strain and cool on a paper towel. -On medium heat, melt the butter then add the remaining shallot and garlic and cook for a few minutes until soft and just beginning to change color. -Add the flour and cook for one minutes, then add in the milk and stock and stir well. Cook this on medium-low heat until it has thickened well then add the chopped kale, spices, cream cheese and mustard. Season with salt and pepper. Stir well and cook on low heat for 3-5 minutes then stir in the lemon juice and zest and transfer do a deep serving dish. -Garnish with a sprinkle of crispy shallots just before serving and enjoy!