●2 pounds coarsely torn kale
●3 tablespoons unsalted butter
●3 tablespoons finely chopped onion
●3 tablespoons all-purpose flour
●3 cups milk, scalded
●¼ teaspoon freshly grated nutmeg
●Salt and freshly ground pepper
● 3 caramelized Shallots, recipe follows

Heat the butter in a medium sized saucepan.
Add onions and simmer until soft. 
Stir in the flour and cook for 2 to 3 minutes.
Do not allow mixture to brown.
Whisk in the warm milk. Simmer until thickened.
Season with nutmeg and salt and pepper.
Keep warm until ready to use.
Steam kale until tender, 5 to 10 minutes.
Drain kale and squeeze out extra moisture. Return to saucepan.
Add cream sauce and simmer another 2 minutes.
Season with salt and pepper, to taste.
Top with caramelized shallots (recipe follows).

Caramelized Shallots:

●6 tablespoons unsalted butter
●2 tablespoons sugar
●10 shallots, peeled and sliced, or 40 baby onions, peeled
●Salt and freshly ground pepper

Melt the butter and sugar in a medium sized saucepan over medium heat. Add the shallots, season with salt and pepper.
Cook until they begin to brown all over, about 10 minutes.