Creamed Kale Variation: Creamed Spinach or Greens

Portion Size: ½ cup kale 

Ingredients: Yields: 8 servings

Ingredients Notes: 
6 slices bacon, chopped
1 small onion, dicedWashed, peeled and diced
2 gloves garlic, mincedWashed, peeled and minced
1½ pounds kales (or spinach or Greens)Washed, tough stems removed, and chopped
2 tablespoons olive oil
½ cup low sodium chicken stock
⅓ cup heavy cream
1 teaspoons fresh lemon juice
salt and pepper


Steps:Directions: Critical Control Point /Quality Assurance
1In a large sauté pan, cook the bacon over high heat until crisp.Cook until internal temperature reaches 145°F for 15 seconds.
2Remove with slotted spoon and drain on paper towels.
3Drain off all but 2 tablespoons fat from the pan and return the pan to medium high heat.
4Add the butter and when melted add the onions and garlic, stirring until soft.
5Add the kale and stir to combine.
6Cover and reduce the heat to medium low. Cook stirring occasionally, until the kale is tender, about 5 minutes.
7Uncover add the cream and lemon juice. Increase the heat to medium high.
8Cook stirring occasionally, until most of the liquid has evaporated and the kale is tender.Cook until internal temperature reaches 135°F.
9Add the bacon and adjust the seasoning to taste.

Variations: Kale can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Jacqueline Larson M.S., R.D.N. and Associates