Veal Roast with Onions and Creamed Kale | RICARDO

Ingredients

• 1 veal cross rib roast, about 3 lb (1.4 kg) and 3 inches (7.5 cm) thick
• 1/3 cup (75 g) butter
• 4 medium onions, chopped
• 1 cup (250 ml) white wine
• 1 cup (250 ml) chicken broth
• 4 russet potatoes, peeled and cubed
• 6 cups (360 g) kale, stems removed, coarsely chopped
• 1/2 cup (125 ml) 35% cream