{"id":15176,"date":"2013-10-11T00:01:31","date_gmt":"2013-10-11T05:01:31","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=15176"},"modified":"2013-10-10T22:44:16","modified_gmt":"2013-10-11T03:44:16","slug":"creamed-kale","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/10\/11\/creamed-kale\/","title":{"rendered":"Creamed Kale"},"content":{"rendered":"

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\"Creamed<\/a><\/p>\n

My favorite side dish in restaurants is creamed spinach. \u00a0There’s just something about it that I crave. \u00a0And lucky for me, it’s not hard to make at home. \u00a0But spinach is a little fussy – it goes mushy in the fridge really quickly, so I don’t have it on hand unless I’m cooking it that day. \u00a0But kale on the other hand … that hearty veggie will hang out in your fridge for a few days without appreciable loss of texture or taste. \u00a0So I had 2 bunches of curly kale hogging space in my fridge and decided to see if I could cream it. \u00a0In short, yes I did! \u00a0Creamed Kale<\/strong> for dinner!<\/p>\n

Use whatever hearty green you have – kale, chard, or spinach. \u00a0If you are using spinach, just wash and blanch it quickly. \u00a0Kale and chard need more time in the pot to soften up, so plan accordingly. \u00a0I made this with one part whole milk and one part half-and-half, but I think next time I can just use whole milk. \u00a0If you like a richer flavor, use all half-and-half. \u00a0As for the onion, I used just a regular brown onion. \u00a0I think a sweet variety would be even better, so if you see Vidalias or Walla Wallas, pick one up! \u00a0Also, I left it out, but you can certainly add a little (or a lot, your choice) grated parmesan cheese to garnish. \u00a0Ready to check it out? \u00a0Let’s go!<\/p>\n

Creamed Kale<\/strong><\/p>\n

(serves 2 as a side dish)<\/p>\n

Ingredients:<\/p>\n