Creamed Kale

• 2 heads kale
• 1 cup vegetable stock or chicken stock
• 2 tbsp. butter
• 1 cup cream
• 1⁄4 tsp. sugar
• Salt and fresh ground white pepper

1. Separate leaves, remove and discard stem ends from kale. Place kale in a large skillet, add chicken stock and simmer over medium heat until skillet is almost dry, 10 minutes.

2. Add the butter and cook, stirring, for 2 minutes. Add cream and sugar, season with salt and white pepper, and cook for 6-8 minutes. Transfer to a warm serving bowl.