Creamed Kale & Leeks

Step 1: Walnuts ... We are going to use one pan for everything. So, in a large deep saute pan, non-stick preferred, on medium high heat; add the nuts, and stir until you begin to smell them. They will only take a couple of minutes - just keep an eye on them. Then, transfer to a plate to cool.

Step 2: Kale ... There a couple of different way to remove the stems from the kale. Personally, I like to hold one end of the leaf; and, wrap my first around the stem. Simply pull down the stem, and the leafs will come right off. I also like to use the top (or tip) 3-4" of the thinner stem; finely diced - it has tons of flavor. Then, I like to stack up the leaves; and cut in thin strips, then, chop. You don't want big pieces of kale; but, you don't want fine minced either.

Step 3: Vegetables ... In the same pan; add the butter, red pepper flakes, leeks, shallots, and a pinch of both salt and pepper. Saute on medium heat stirring often; until they begin to soften (3-4 minutes). Then, add the garlic; and saute another minute or two.

Step 4: Sauce ... Add the wine and chicken stock (start with 1/3 cup - you can add more later if needed); and, simmer 2 minutes. Then, add the cream and nutmeg; and bring up to just under a boil. Then, add a little kale at a time; until you can fit all the kale into the pan. Reduce the heat to medium low, cover; and, simmer 5-7 minutes until the kale is tender. Then, uncover; and, cook another 3-4 minutes, until the cream begins to thicken. Season with salt and pepper.

Step 5: Finish, Serve, and ENJOY! ... Transfer to a serving bowl; and, garnish with the cheese and nuts.