Creamed Kale

Kale is simmered with leeks and garlic then “creamed” with flour and milk in this healthy take on creamed spinach. Serve alongside steak or roast chicken and a baked potato.

Prep/Cook Time: 30 Minutes, Servings: 6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup sliced leek, white and light green parts only
• 12 cups chopped kale or collards (about 1 large bunch)
• 2 cloves garlic, minced
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼-¾ cup water, as needed
• 2 tablespoons all-purpose flour
• 1½ cups reduced-fat milk
• Pinch of nutmeg (optional)

Directions

1. Heat oil in a large pot over medium heat. Add leek and cook, stirring frequently, until starting to soften, 1 to 2 minutes. Add greens, garlic, salt and pepper; cook, stirring often, until very soft, 10 to 20 minutes, adding water ¼ cup at a time if the greens start to stick. Sprinkle with flour and cook, stirring, for 30 seconds. Stir in milk and nutmeg (if using); cook, stirring, until just starting to boil and thicken, 1 to 2 minutes. Serve hot.
   

Nutritional Information

Per Serving: 159 calories; 7 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 19 g carbohydrate; 0 g added sugars; 4 g total sugars; 8 g protein; 3 g fiber; 223 mg sodium; 779 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.