with Crème Fraîche & Nutmeg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cheese Roux Concentrate
Cream Sauce Base
Not included in your delivery
PREP: Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
COOK: Heat a drizzle of oil in a large pot over medium-high heat. Add onion; season with salt. Cook, stirring occasionally, until softened, 4-5 minutes. Add kale in batches (allow kale to wilt after each addition to create space for the following batch). Stir in ⅓ cup water; cook, stirring occasionally, until kale is very tender, 10-12 minutes. Season generously with salt and pepper. Turn off heat.
FINISH: Return pot with kale mixture to medium heat. Stir in crème fraîche, cheese roux concentrate, cream sauce base, half the milk (save the rest for another use), and ¼ tsp nutmeg (be sure to measure). Season with salt and pepper to taste. Cook until milk has reduced slightly and everything is combined and creamy, 1-2 minutes. (TIP: If needed, add a splash more milk.) Transfer to a serving dish.