Creamed Kale
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Creamed Kale
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
0

Ingredients

/ serving 4 people

1 unit

Yellow Onion

8 ounce

Kale

2 ounce

Crème Fraîche

(Contains Milk)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

4 ounce

Cream Sauce Base

(Contains Milk)

6.75 ounce

Milk

(Contains Milk)

1 teaspoon

Nutmeg

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories180 kcal
Fat13 g
Saturated Fat7 g
Carbohydrate13 g
Sugar6 g
Dietary Fiber3 g
Protein5 g
Cholesterol35 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

1

PREP: Halve, peel, and thinly slice half the onion (save the rest for another use). Remove and discard any large stems from kale; chop leaves into bite-size pieces.

2

COOK: Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; season with salt. Cook, stirring occasionally, until softened, 3-4 minutes. Add kale in batches (allow kale to wilt after each addition to create space for the following batch). Stir in ¼ cup water; cook, stirring occasionally, until kale is very tender, 8-10 minutes. Season generously with salt and pepper. Turn off heat.

3

FINISH: Return pan with kale mixture to medium heat. Stir in crème fraîche, cheese roux concentrate, cream sauce base, half the milk (save the rest for another use), and ⅛ tsp nutmeg (be sure to measure). Season with salt and pepper to taste. Cook until milk has reduced slightly and everything is combined and creamy, 1-2 minutes. Transfer to a serving dish.