Breakfast
Creamed kale with crispy shallots
Kale holds up in cream where spinach collapses into water, and the fried shallots on top are the texture the dish would otherwise completely lack.
7gnet carbs
34gfat
8gprotein
365kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Kale14 oz
- Heavy cream8 fl oz
- Shallots3 oz
- Butter1½ oz
- Parmesan1½ oz
- Garlic clovestwo, sliced
- Nutmega scrape
- Sea saltto taste
- Black pepperto taste
Method
6 steps · 25 minutes
- Slice the shallots into thin rings and fry them in the butter over medium-low heat until deep gold, about 8 minutes.
- Lift them onto paper the moment they turn. They carry on darkening off the heat and go bitter in seconds.
- Strip the kale off its stems and shred it, then wilt it in the shallot butter with the garlic.
- Cream and nutmeg in, and simmer 6 minutes until it thickens and clings to the leaves.
- Parmesan off the heat, and check the salt twice — cream and kale both need more than seems right.
- Shallots scattered on at the last second, or they soften into the cream and there was no point frying them.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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