4 cups kale, heavy stems removed, washed well and chopped
2 Tbsp. water
1 Tbsp. ginger, peeled and mashed
1 Tbsp. olive oil
2 Tbsp. chopped onion
2 Tbsp. flour
4 cups skim milk
1/4 Tbsp. cayenne pepper
salt and pepper to taste
garnish:
1 tsp. sherry per bowl
freshly grated nutmeg
Place kale in a heavy saucepan with the water; cover and cook on med-low for about 5 minutes, stirring occasionally. Add more water as needed. When kale is almost limp, remove it from the pot. In food processor or blender, blend with ginger until very fine. Heat oil in the saucepan; add onion and saute for about 2 minutes. Whisk in the flour, being careful to keep mixture smooth. Gradually add milk and continue to stir. Season with salt, pepper, and cayenne. Add kale mixture; heat until almost boiling. Just before serving add 1 tsp. sherry to each bowl and mix gently. Grate nutmeg over each bowl.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
