Kale is simmered with leeks and garlic then “creamed” with flour and milk in this healthy take on creamed spinach. Serve alongside steak or roast chicken and a baked potato. Source: EatingWell Magazine, September/October 2015

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add leek and cook, stirring frequently, until starting to soften, 1 to 2 minutes. Add greens, garlic, salt and pepper; cook, stirring often, until very soft, 10 to 20 minutes, adding water 1/4 cup at a time if the greens start to stick. Sprinkle with flour and cook, stirring, for 30 seconds. Stir in milk and nutmeg (if using); cook, stirring, until just starting to boil and thicken, 1 to 2 minutes. Serve hot.



Trim leeks, split lengthwise and wash in plenty of water until no grit remains.

Nutrition Facts

109 calories; 6.3 g total fat; 1.5 g saturated fat; 5 mg cholesterol; 184 mg sodium. 279 mg potassium; 10.3 g carbohydrates; 1.6 g fiber; 4 g sugar; 4 g protein; 3561 IU vitamin a iu; 41 mg vitamin c; 65 mcg folate; 133 mg calcium; 1 mg iron; 27 mg magnesium;