Creamed Kale with Caramelized Shallots
.
Yield
4 servingsPrep
18 minCook
21 minReady
42 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 3 | tablespoons |
spanish onions
finely chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
scalded |
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 3 | pounds |
kale
center stalk removed, and coarsely torn into pieces |
|
| Caramelized shallots (recipe is link below) | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 45 | ml |
spanish onions
finely chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
scalded |
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1.4 | kg |
kale
center stalk removed, and coarsely torn into pieces |
|
| Caramelized shallots (recipe is link below) | |||
Directions
Heat the butter in a medium saucepan over medium heat.
Add the onions and cook until soft.
Stir in in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color.
Whisk in the warm milk and cook until thickened. Season with nutmeg, salt and pepper.
Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil.
Add the kale and cook until tender, about 10 to 15 minutes.
Drain in a colander and then return to pot.
Stir in cream sauce and cook until flavors meld, about 2 minutes.
Season with salt and pepper if desired.
Plate creamed kale and then top with Caramelized Shallots.
