pounds fresh kale (about 2 bunches)
medium onion, chopped (1/2 cup)
teaspoon ground nutmeg
teaspoon crushed red pepper (optional)
- Trim and discard stems from kale. Thoroughly wash and drain. Cut kale into 1/2-inch wide ribbons; set aside.
- For sauce, in a medium skillet, melt butter over medium heat. Add onion and cook about 5 minutes or until tender. Stir in flour. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese, nutmeg, and crushed red pepper, if desired. Keep warm.
- Meanwhile, bring an 8-quart Dutch oven or kettle of lightly salted water to boiling. Gradually add kale to boiling water; cook for 5 minutes or until tender. Drain well. Return to Dutch oven or kettle. Stir sauce into cooked kale. Heat through. Top with additional Parmesan and crushed red pepper if desired.
Nutrition Facts(Creamed Kale)
- Per serving:
- 207 kcal cal.,
- 12 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 33 mg chol.,
- 251 mg sodium,
- 18 g carb.,
- 3 g fiber,
- 6 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet