1 large bunch kale
3/4 c evaporated skim milk, whole milk or half and half
1/8 t ground nutmeg
1/4 c sour cream or Greek yogurt
salt and pepper, to taste
1. Wash kale and remove stems. Cut crosswise into 1/2-inch ribbons (chiffonade). Blanch kale in boiling water for about 2 minutes. Drain, then plunge in a bowl of ice water. Drain again, shaking off as much water as you can.
2. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Bring to a simmer. Simmer a couple of minutes. Reduce heat to low and cook for another 5 minutes, or until the milk or cream has reduced and thickened somewhat.
3. Stir in sour cream and season to taste with salt and pepper.