Vegetables Greens Kale Creamed Kale 5.0 (2) 2 Reviews Shallots and nutmeg help enhance the flavor in this creamed kale recipe. Slideshow: More Delicious Kale Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on August 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Active Time: 10 mins Total Time: 15 mins Yield: 4 Ingredients 1 bunch kale, ribs removed Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon finely chopped shallot 1 tablespoon all-purpose flour 1 cup whole milk 1/4 teaspoon finely grated nutmeg Directions 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. Rate it Print