Shallots and nutmeg help enhance the flavor in this creamed kale recipe. Slideshow: More Delicious Kale Recipes
In a large pot of boiling salted water, blanch the kale until it is tender, 8 to 10 minutes. Drain the kale and let it cool slightly. Place the kale in a clean kitchen towel and squeeze as much liquid from it as possible. Finely chop the kale.
Melt the butter in a medium saucepan over medium heat until hot, then stir in the shallot and cook until golden, about 6 minutes. Stir in the flour and cook 1 minute, then whisk ing the milk and bring to a boil, stirring. Stir in the kale, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Season with salt and pepper to taste and serve.