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.

Breana Killeen
Source: EatingWell Magazine, September/October 2015


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

108.7 calories; protein 4g 8% DV; carbohydrates 10.3g 3% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 4.3g; fat 6.3g 10% DV; saturated fat 1.5g 7% DV; cholesterol 4.9mg 2% DV; vitamin a iu 3561.2IU 71% DV; vitamin c 40.6mg 68% DV; folate 65.3mcg 16% DV; calcium 133.3mg 13% DV; iron 0.9mg 5% DV; magnesium 27.1mg 10% DV; potassium 278.7mg 8% DV; sodium 184.4mg 7% DV; thiamin 0.1mg 9% DV.