Creamed Kale
I adapted this recipe for creamed spinach to use the hearty kale that is so plentiful in the winter months. It has replaced creamed spinach as a classic side for our “steak night” alongside a nicely browned Gratin Dauphinois.
Ingredients
Instructions
Fill a large saucepan about 3/4 full of water and bring to a boil. Add salt.
Meanwhile, prepare the kale by stripping the leaves from the stems. Discard the stems and wash the kale leaves. A salad spinner works well for this.
I de-stem and wash the fresh kale when I bring it home from the market and then store it in a clean zipper-sealed bag in the refrigerator. This cuts down on the time needed for meal preparation (eliminating step 2 above). I am also more inclined to use vegetables in creative ways when they are clean and at the ready. The kale keeps for more than a week when stored this way.
