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kaleIt is mid-October and I am still bringing in bundles of kale and chard from my garden!  I keep fixing it because I know it is so good for me, it is delicious, and because it won’t stop growing!  We love it and enjoy it in just about every shape and form. Search kale  and chard within this site and you will find several recipes. One favorite is to make creamed kale or greens and serve it as a side. It compliments just about any dish. Similar to creamed spinach I prefer to use kale or chard as it stands up better to the sauce and does not get mushy. The mushrooms add a nice richness to the sauce. The sauce is my Flavorful White Sauce with mushrooms cooked in the sauce and blended so there is no sign of the mushrooms, just their signature flavor.  This dish is wonderful with a poached  or soft-cooked egg for breakfast, nice along a burger at lunch, and a perfect entre when served beneath a fillet of cod or salmon. Easy, healthy, and even pretty on the plate. What more could you ask for!

mush saucePrepare Flavorful White Sauce. Once prepared, add 8 ounces chopped and cleaned mushrooms. Porcini work  great in this. Cook on low, stirring constantly for 3-4 minutes. Using an immersion blender, blend to incorporate mushrooms. No visible pieces of mushrooms should remain, but the flavor will be amazing. Remove from heat while you prepare your greens.

Heat 2 tablespoons olive oil on medium heat. Add 2 chopped green onions, tops and all. Cook just until onion is soft.

Add 6 cups of packed, roughly chopped, kale or chard leaves.. Add 1/4 cup stock or white wine. Cover and cook on medium 5 minutes or until kale is soft.  Pour prepared sauce over kale and mix gently. Grate 1/4 teaspoon fresh nutmeg over kale. Salt and pepper to taste. Enjoy! A good balsamic vinegar makes a perfect garnish, as do chopped walnuts.

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