Preparation

• Add 1 Tbs. salt to a large pot of water, and bring to a boil. Blanch the kale, stirring occasionally, until just tender, about 5 minutes. Drain and squeeze out excess water.
• Melt the butter in a medium saucepan over medium heat. Add the shallot, and cook, stirring, until starting to soften, about 3 minutes. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the cream, and bring to a gentle simmer. Cook until thick enough to just coat the back of a spoon, 3 to 5 minutes. Add the kale, and toss to coat well. Remove from the heat, and stir in the Parmigiano. Season with 1/2 tsp. salt and 1/4 tsp. pepper, and serve.