Low-Fat Creamed Kale (or Swiss Chard)
This dish is a lot like creamed spinach, only much more dense and flavorful. Adjust amounts based on how much kale you have on hand.
2 pounds kale (or Swiss chard)
3 3/4 cup evaporated skim milk
1/8 teaspoon ground nutmeg
1/4 cup nonfat sour cream
Freshly ground black pepper
Clean and remove center stalks from kale. Blanch kale for 2 minutes in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 minutes. Reduce heat to low and cook for 5 minutes, or until the milk has reduced and thickened. Stir in sour cream and season with pepper.
Serves 8.
From www.fooddownunder.com.
Posted by Carole Koch
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