Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 cup sliced leek, white and light green parts only (see Tip)
12 cups chopped kale or collards (about 1 large bunch)
2 cloves garlic, minced
¾ teaspoon kosher salt
½ teaspoon ground pepper
¼- ¾ cup water, as needed
2 tablespoons all-purpose flour
1½ cups reduced-fat milk
Pinch of nutmeg (optional)
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 ¼ 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.
109 calories;6 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 4 g protein; 65 mcg folate; 5 mg cholesterol; 4 g sugars; 0 g added sugars; 3,561 IU vitamin A; 41 mg vitamin C; 133 mg calcium; 1 mg iron; 184 mg sodium; 279 mg potassium
Vitamin A (71% daily value), Vitamin C (68% dv)