Irish Kale with Cream

1 3/4 pounds Kale
2 tablespoons Butter
2 tablespoons Double cream
Pinch nutmeg, salt -- pepper
2 tablespoons Stock

Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling
salted water and cook until tender, 20-30 minutes. Drain well and chop finely.

In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper;
then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.

Serves 4