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- 1 3/4 pounds fresh kale (about 2 bunches)
- 1/4 cup butter
- 1 medium onion, chopped (1/2 cup)
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 ounces Gruyere cheese or finely shredded Parmesan cheese (1/3 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper (optional)
1. Trim and discard stems from kale. Thoroughly wash and drain. Cut kale into 1/2-inch wide ribbons; set aside.
2. 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.
3. 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.
- Servings Per Recipe 7,
- cal. (kcal) 207,
- Fat, total (g) 12,
- chol. (mg) 33,
- sat. fat (g) 7,
- carb. (g) 18,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 9,
- vit. A (IU) 17347,
- vit. C (mg) 135,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 251,
- Potassium (mg) 612,
- calcium (mg) 333,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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