1-Pound Bag Chopped Kale Or 1 1/2 Pounds Kale
4 Tablespoons (1/2 Stick) Butter
1/2 Small White Onion, Finely Chopped
6 Cloves Garlic, Minced
1/4 Cup All-Purpose Flour
2 Cups Whole Milk Or Coconut Milk
1/3 Cup Finely Grated Pecorino Or Parmesan Cheese
1/2 Teaspoon Dry Mustard
1 Teaspoon Smoked/Non-Smoked Paprika
1 Teaspoon Salt, Or To Taste
Freshly Ground Black Pepper
1.If Using Whole Kale Leaves, Remove The Stalks And Major Ribs And Discard. Chop Roughly.
2.Set A Large Bowl Of Ice-Cold Water In The Sink. Bring A Large Pot Of Salted Water To A Boil. Add The Chopped Kale And Simmer For 1 Minute, Then Drain Into A Large Strainer And Immediately Transfer To The Bowl Of Ice Water. Swish The Kale Around In The Cold Water, Then Drain And Squeeze Dry With Paper Towels Or A Kitchen Towel.
3.Melt The Butter In A Deep Sauté Pan Or 3-Quart Saucepan Over Medium-High Heat. Add The Onion And Garlic, And Cook, Stirring Constantly, For 1 Minute. Sprinkle The Flour Over The Onion Mixture And Cook, Stirring, For 3 Minutes. Turn The Heat Down If Necessary; Do Not Let The Flour Brown.
4.Whisk in the milk. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 more minutes.
5.Stir in the cheese, mustard, paprika, salt, and a generous quantity of black pepper. Add the drained kale and mix well. Warm over low heat then serve.