Dinner: Creamed Kale

This recipe includes fertility superfoods such as:

Kale, Honey

Health and fertility benefits of Creamed Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 1/2 pounds Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons unsalted butter
2 white onions, finely chopped
1 1/2 cups heavy cream
1 tablespoon honey

Instructions

Preheat the oven to 350 °. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 15 minutes, until crispy. Let cool.
Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve.

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