Creamed Kale

By courtneyepowell

Ingredients

• 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)

Details

Servings 7

Preparation

Step 1

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.