Creamed Kale
2 pounds kale
3/4 cup evaporated skim milk
1/8 teaspoon ground nutmeg
1/4 cup nonfat sour cream
freshly ground pepper
Clean and remove center stalks from kale. Blanch kale (about 2
min.) in boiling water until tender. Rinse in ice water and cut
into 1/2-inch ribbons.
In a large saucepan over medium heat, combine the kale, milk and
nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or
until the milk has reduced and thickened. Stir in sour cream and
season to taste with pepper.
(Serve as you would Creamed Spinach)
serves 82 pounds kale
3/4 cup evaporated skim milk
1/8 teaspoon ground nutmeg
1/4 cup nonfat sour cream
freshly ground pepper
Clean and remove center stalks from kale. Blanch kale (about 2
min.) in boiling water until tender. Rinse in ice water and cut
into 1/2-inch ribbons.
In a large saucepan over medium heat, combine the kale, milk and
nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or
until the milk has reduced and thickened. Stir in sour cream and
season to taste with pepper.
(Serve as you would Creamed Spinach)