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Creamed Kale Recipe

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This recipe for Creamed Kale is from VEGETARIAN COOK BOOK, PANTRY STYLE!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS
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

Directions:
Directions:
INSTRUCTIONS
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
7 Mins

 

 

 

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