cream, gluten free, greens, holiday, kale, quick side, vegetarian
Strip the kale and give a really rough chop. It'll shrink down so you don't need to cut it very small. Very finely dice the shallots.
Heat the oil in a large pan and when hot, add shallots. Cook on low, stirring occasionally, for 2-3 minutes or until softened.
Turn the heat to medium and add the cream and water to the pan. When boiling, add the kale and salt. Cover, stirring occasionally, for 5-7 minutes.
Turn the heat to low and remove the lid. Let it cook for another 2-3 minutes for the liquid to continue to reduce. Taste and add more salt if necessary.
Teaspoon of Nose