Kale and cream gravy

This dish is tasty made with just plain oil. Meat drippings and scrapings from the pan make it extra special.

INGREDIENTS

150g (5¼oz) kale, washed, de-stalked and chopped Approximately 2 tablespoons oil, ideally including meat drippings ½ vegetable gel stock pot cube or similar 2 gently rounded tablespoons plain flour 200ml (7fl oz) cooking water from kale, topped up with hot water, or other vegetable cooking water 100ml semi-skimmed milk Plenty of freshly ground black pepper and ground white pepper 2 dessertspoons of crème fraîche

METHOD

Steam, or briefly simmer, kale until just tender. Drain and reserve cooking water. Heat oil (including meat drippings, if available) in a wide pan. Stir in stock pot cube until dissolved. Add flour, cook for 2-3 minutes or until colouring slightly. Gradually stir in water and milk. Use a whisk to get rid of any lumps. Season well with pepper and cook for 20 minutes or so until flavoursome, smooth and glossy. Add crème fraîche and kale towards the end of cooking time.