Kale with sour cream

Ingredients for 2 servings:

• 500 g kale, fresh
• 40 g butter
• 1 onion(s)
• 1 cup sour cream
• 2 tbsp processed cheese, e.g. Gouda, alternatively cream cheese
• 300 ml mild vegetable broth
• some salt and pepper
• Chili flakes or nutmeg, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, low carb, also goes well with fish and meat, also vegan possible

Put the butter in a large pot. I use a 28 cm cast aluminum pot. Dice the onion into small cubes and add it. Wash and finely chop the kale. I always trim out the thick leaf ribs, but you can use them if you prefer; finely chop them. Layer everything on top of the onions in the pot. My pot is always full to the top, but the kale collapses quickly. Sauté over medium heat in a covered pot for about 5 minutes, stirring occasionally to prevent the onions from browning. Add the vegetable stock, cover the pot, and simmer gently for about 10 minutes over low to medium heat. The kale won’t float in the water, so stir it occasionally. The vegetable stock will be almost completely absorbed. If the liquid is gone and the kale isn’t soft enough for you, add a little more water. Then add the sour cream, processed cheese, or cream cheese, and seasonings, mix well, and season to taste. You can add a little nutmeg or chili flakes, depending on your taste. This makes the kale delicious with fish, meat, or even vegetarian options like potatoes and pasta. Of course, you can also prepare the kale vegan, for example, with Alsan, cashew sour cream, vegan almond spread, or almond cream. There are several options. Recipes for these can be found in my recipes.