HALE KALE

"Just like creamed spinach, but much denser, more flavorful and loaded with calcium, iron and vitamin C."

2 lb Kale, center stalks Removed
3/4 cup Evaporated skim milk
1/8 tsp Ground nutmeg
1/4 cup Nonfat sour cream
Freshly ground pepper

Blanch kale (about 2 minutes) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons.

In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 minutes. Reduce heat to low and cook for 5 minutes, or until the milk has reduced and thickened.

Stir in sour cream and season to taste with pepper.

Servings: 8
Source: Bobby Flay and Holly McCord, Nov 1996