Rinse, clean and trim the kale. Next, blanch in a large saucepan with plenty of salted water for about ten minutes.
Later, dice the shallots and fry them in a little bit of butter. Drain the blanched kale and rinse once cooled, then gradually add to the shallots in the frying pan and cook repeatedly for about 15 minutes. Later add the whipped cream and crème fraîche, bring to the boil briefly and season to taste with salt and freshly ground pepper.
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