This is just a cool little take on a classic “Creamed” Spinach. If you enjoy Kale( as much as I do) then you”ll really dig this mouthwatering dish. Complete and total “Super FOOD” smothered in a “lowfat” creamy Parmesan sauce. Just what the Doctor ordered!!!
1 bundle Kale ripped and torn from stems
1/4 cup grated Parmesan
3 cloves garlic chopped or grated
2 teaspoon Smart balance
1 teaspoon nutmeg
1/2 cup skim milk or fat free cream
1/2 cup low sodium chicken stock
2 tablespoon flour ( or corn starch for gluten free peeps)
2 drizzles of olive oil
In a large skillet, heat over med heat. Add smart balance, olive oil and chopped or grated garlic. Once bubbling, whisk in flour. Cook flour out for approx 1 min and whisk in chicken stock and milk. Keep whisking till sauce starts to thicken and gently coats the back of a wooden spoon. Next whisk in grated parm, nutmeg, salt pepper stir and then add your Kale. Cook and stir for about 2 mins till Kale has wilted and is fully incorporated into sauce. Remove from heat and add to a serving dish. Grated some Parmesan on top and serve.
Note: if you like Kale but, don’t exactly like the bitterness, you can always blanch the Kale for a few mins before adding to your sauce. I like the bitterness so I just add the Kale raw. Either way is totally fine.
Cooking time: 6 mins
Serves 4 to 6 peeps
HH,GF( using corn starch),LF,LS,DF,VEG