Smoky creamed kale

Smoky creamed kale side dish

Serves 6-8 as a side

400g kale, stalks removed, chopped
60g butter
½ a small onion, finely chopped
6 garlic cloves, crushed
4 tbsp plain flour
500ml whole milk
40g Parmesan, grated
½ tsp Dijon mustard
1 tsp smoked paprika
Salt and black pepper

  1. Bring a large pot of salted water to a boil over a high heat. Add the kale and simmer for one minute, then drain in a colander and immediately transfer to a bowl of iced water to stop it cooking. After 30 seconds, drain well and squeeze dry with kitchen paper.
  2. Melt the butter in a large saucepan over a medium-high heat. Add the onion and garlic and cook for one minute, stirring constantly.
  3. Sprinkle the flour over the onion mixture. Turn the heat to medium and cook for 2-3 minutes, stirring constantly.
  4. Whisk in the milk. Cook for 4-5 minutes longer, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of a wooden spoon. Reduce the heat to low and continue cooking for two minutes.
  5. Stir in the Parmesan, mustard, paprika, a pinch of salt and a generous amount of black pepper. Add the drained kale and mix well to combine. Allow to heat through over a low heat then serve.

Per serving: 147kcals, 8.6g fat (5.4g saturated), 12.9g carbs, 3.2g sugars, 5.9g protein, 1.1g fibre, 0.165g sodium

Don’t discard the stalk and leaves! They’re edible and tasty, and can easily be included in your cooking – they are especially useful for adding to soups.