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