Creamed Kale About You | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Monday, 23 November 2015 15:31

Creamed Kale About You

TOOLS  and EQUIPMENT:

Cutting Board

Knife

Colangder

Large Pot

Stovetop/Burner

Mixing Spoon

Whisk

Yield: 5 servings

INGREDIENTS

1 bunch of Kale (remove stems and center ribs from greens, wash & chop)

2 tbsp Butter (or non-dairy alternative)

2 tbsp Flour (or gluten free alternative)

2 cups Milk (or non-dairy alternative, unflavored)

1 cup White Onion, finely chopped

2 cloves Garlic, minced

1 tsp Salt

¼ tsp Nutmeg

Grouond Black Pepper to taste

DIRECTIONS

Place 3 cups of water in a large pot and bring it to a boil.

Add the kale.  Mix and cover.  Steam for 4 minutes, or until tender.  Mix occasionally.

Strain in a colander and rinse thoroughly with cold water to cool.  Squeeze out any excess water from the kale and set aside.

Add the butter to a sauce pot on medium heat.  Add the onions and sauté for 3 minutes.

Reduce the heat to low and add the garlic.  Sauté for 1 minute.

Mix in the flour and cook for 1 minute.

Add milk in a gradual stream all the while whisking the mixture.  Add the nutmeg and black pepper and whisk the mixture continuously until it comes to a boil. Simmer, whisking occasionally for 5 minutes until the sauce thickens.

Fold in the steamed kale, heat slowly, adjusting the seasoning if necessary.

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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