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“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)
1Heat 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.