Recipe Image

Creamed Kale

  • 30 m
  • 30 m
Breana Killeen
“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. ”


    • 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)


  • 1 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.
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