Creamed Baby Kale

Serves 4
Adapted roughly from
Cooking Light and Bobby Flay


-1 pound baby kale, washed and roughly chopped

-1/2 cup lowfat milk

-2 teaspoon all-purpose flour

-2 tablespoons minced onion

-2 garlic cloves, minced

-1/4 cup (2 ounces) 1/3-less-fat cream cheese

-1/4 cup parmesan cheese

-1/4 teaspoon salt

-1/4 teaspoon freshly ground black pepper

-1/8 teaspoon nutmeg


Bring a medium pot of salted water to a boil. Add the baby kale and cook until tender, about 5 to 7 minutes, depending on the maturity of the kale. Remove from the pot and drain in a colander.

Combine milk and flour, stirring well with a whisk; set aside.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 2 minutes or until tender. Stir in milk mixture; cook 1 1/2 minutes or until slightly thick, stirring occasionally. Stir in cheeses, salt, pepper, and nutmeg, stirring until smooth; cook 1 minute. Add the kale and toss well to coat with the cream sauce. Serve immediately.

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