1 ½cupsheavy cream(or light cream or half-and-half)
Kosher salt and freshly ground pepper(to taste)
Pinch red pepper flakes
½cupfinely grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil.
Trim the tough middle rib from the leaves of kale and roughly chop the leaves. Rinse them in a colander. Add them to the boiling water and boil for 5 minutes, until the kale is fairly tender. Drain in the colander, rinse with cold water, then use your hands to squeeze the kale and dry as you can.
Place the cream or half-and-half in the pot you used to cook the kale. Bring to a simmer over medium-high heat, and then lower the heat to medium and continue to simmer until reduced by about half, about 4 minutes. Season with salt and pepper and the red pepper flakes. Add the blanched kale and simmer, stirring often, until the cream sauce is further reduced and coats the kale, about 3 minutes. Stir in the Parmesan until the cheese is melted and everything is well blended.
Transfer to a serving bowl and serve hot.
Notes
If you find the texture of kale to be a bit too rough, try baby kale. It is less rugged than more mature kale but still has a nice texture and doesn't wilt down to nothing as fast in cooked recipes.
If you want a lighter dish with less fat, replace half of the dairy with whole milk.