Creamed Kale And Potatoes Recipe

Name: Creamed Kale And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch coarsely chopped curly kale (about 10 loosely packed cups); 6 medium red skin potatoes peeled and diced into 3/4 inch cubes (about 5 cups); 3 tablespoons butter; 2 large shallots, halved lengthwise and then thinly sliced; 1 tablespoon anchovy paste; 2 tablespoons all purpose flour; 2 cups half and half, divided; About 10 gratings of nutmeg (maybe 1/4+ teaspoon?); 1 teaspoon salt; 1/2 teaspoon white pepper; 3/4 cup finely grated swiss cheese (I used Emmental)

Servings: persons

1 bunch coarsely chopped curly kale (about 10 loosely packed cups)
6 medium red skin potatoes peeled and diced into 3/4 inch cubes (about 5 cups)
3 tablespoons butter
2 large shallots, halved lengthwise and then thinly sliced
1 tablespoon anchovy paste
2 tablespoons all purpose flour
2 cups half and half, divided
About 10 gratings of nutmeg (maybe 1/4+ teaspoon?)
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup finely grated swiss cheese (I used Emmental)

1
In a large pot, lightly steam the kale in about 1/4 cup water until the volume reduces to about one third of its original volume. Drain and then pat dry with paper toweling. Set aside.
2
Simmer the potatoes until fork tender. Drain and set aside.
3
In a large skillet, melt the butter and add the shallots and anchovy paste. Saute until the shallots wilt.
4
Sprinkle in the flour and cook briefly to get rid of the floury taste. While whisking, slowly add 1 1/2 cups of the half and half and continue to whisk over the heat until the sauce thickens.
5
Combine the sauce with the potatoes and kale and pour the mixture into a shallow baking pan and pour the remaining half and half over.
6
Pre heat the oven to 425F. Sprinkle the grated cheese over the top of the casserole and bake, uncovered for 30 to 40 minutes until the top begins to brown and the edges start to bubble.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch coarsely chopped curly kale (about 10 loosely packed cups), 6 medium red skin potatoes peeled and diced into 3/4 inch cubes (about 5 cups), 3 tablespoons butter, 2 large shallots, halved lengthwise and then thinly sliced, and more.

Yes, Creamed Kale And Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Kale And Potatoes

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