Kale and Savoy Cabbage with Horseradish

Ingredients

• 450 g kale
• 600 g savoy cabbage
• 1 onion
• 1 tbsp butter
• 300 ml heavy cream (min 30% fat)
• Salt
• white pepper
• a pinch freshly grated nutmeg
• 2 tbsp fresh horseradish

Instructions

1. 1.

   Wash the kale and cut leaves from stems. Separate savoy leaves from the head, remove tough leaf tips and wash. Cut both greens into equal strips and blanch in plenty of salted water for 15 minutes. Remove, shock with cold water and drain.

2. 2.

   Peel the onion and dice finely. Heat butter in a pan (or small copper skillet) and sauté onion for 1 minute until translucent. Add cream, let simmer briefly, season with salt, pepper and nutmeg. Whisk sauce to froth. Add vegetables, reheat, and serve with freshly grated horseradish.