Creamed Kale with Crispy Shallots

Creamed Kale with Crispy Shallots

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Description

Let this be the dish to make a kale lover out of you. If you are a fan of creamed spinach, there is no way you won't fall head over heels for this dish. The same luscious flavors are all in play; the creamy sauce is spiked with onion, garlic, and a touch of nutmeg. Changing the leafy green from spinach to kale is a seemingly small substitute with a big impact. Like spinach, kale is packed with nutrients, but unlike spinach, it doesn't melt into the sauce; its texture is sturdier and retains its body when cooked. Crispy shallots bring another layer of texture along with their mild onion flavor.

Ingredients

3 pounds kale, stems and ribs removed, coarsely chopped
3 1/2 cups whole milk, or more if needed
3 tablespoons unsalted butter, plus more for the baking dish
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Crispy Shallots

Directions

  1. 1. Preheat the oven to 350°F. Butter a 10-inch square baking dish.
  2. 2. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
  3. 3. Pour the milk into a medium saucepan and bring to a simmer over low heat.
  4. 4. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
  5. 5. Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
  6. 6. Remove from the oven and top with the crispy shallots . Let rest for 10 minutes before serving.

Tags

    Milk/Cream Onion Side Thanksgiving Kale Fall Family Reunion Potluck Shallot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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