Creamed Kale

1. 1

   To a small saucepan over medium high heat, add butter.

2. 2

   When butter is melted, add flour and stir to make a wet, golden roux.

3. 3

   Continue cooking stirring continuously for 1-2 minutes.

4. 4

   To the roux, stir in milk 1/2 cup at a time until a thin, creamy bechamel forms.

5. 5

   Once formed, stir in salt, black pepper, nutmeg, and red pepper.

6. 6

   Stir in frozen kale and cook over medium high heat until kale is broken up and fully thawed.

7. 7

   Once thawed, cover and reduce heat to medium low.

8. 8

   Cook covered for 20 minutes or until kale is tender.

9. 9

   Remove from heat and stir in Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.