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


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

1/2 cup
109 calories; protein 4g; carbohydrates 10.3g; dietary fiber 1.6g; sugars 4.3g; fat 6.3g; saturated fat 1.5g; cholesterol 4.9mg; vitamin a iu 3561.2IU; vitamin c 40.6mg; folate 65.3mcg; calcium 133.3mg; iron 0.9mg; magnesium 27.1mg; potassium 278.7mg; sodium 184.4mg; thiamin 0.1mg.

3 vegetable, 1 fat