Creamed Baby Kale
-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.