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1. Discard the tough outer stalks of the kale and wash the leaves carefully under cold running water, shaking to remove any sand. Shake the kale again to remove excess water, and tear it into large pieces.
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2. Place the kale in a 4- to 6-quart saucepan with ˝ teaspoon of the salt and just enough cold water to barely cover it. Cook, tightly covered, over medium heat for about 15 minutes, or until the kale is very tender (test by tasting a leaf).
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3. Drain the kale through a sieve, pressing down on the vegetable with a large spoon to extract all of the moisture. Then chop very fine.
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4. In a heavy 2- to 3-quart saucepan, prepare the following sauce. Melt the butter over medium heat; remove the pan from the heat and stir in the flour.
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5. Now add the milk and cream all at once, beating vigorously with a wire whisk. Return the pan to low heat and cook, whisking constantly, until the sauce comes to a boil and is smooth and thick.
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6. Add the remaining salt, pepper and the chopped kale, taste for seasoning if necessary and cook for another 1 or 2 minutes, or until the kale is heated through.
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7. This hearty vegetable is traditionally served as a part of a substantial winter dinner with a main dish such as roast pork and caramel potatoes.
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