• 20 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim and discard stems from kale. Thoroughly wash and drain. Cut kale into 1/2-inch wide ribbons; set aside.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

207 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 33mg; sodium 251mg; potassium 612mg; carbohydrates 18g; fiber 3g; sugar 6g; protein 9g; trans fatty acidg; vitamin a 17347IU; vitamin c 135mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 333mg; iron 2mg.


20 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0