Kale lovers, rejoice! This is just one more way to incorporate the nutrient-dense leafy green into your diet. A hint of nutmeg and honey creates a surprising flavor that makes it different from other kale recipes, so even people who have denounced kale in the past can fall in love with this dish. And as a side that only has 128 calories, how can anyone not like it?
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 1 lb. kale, stemmed, chopped
- 1 cup reduced fat (2%) milk
- 1 tsp. raw honey
- ¼ tsp. ground nutmeg
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Here are your instructions:
Heat oil in large saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add kale; cook, stirring frequently, for 5 to 6 minutes, or until wilted.
Add milk, honey, and nutmeg. Bring to a boil. Reduce heat to medium low; gently boil, covered, for 20 to 30 minutes, stirring occasionally, until kale is tender and coated in sauce.
Place half of kale mixture in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
Add blended kale to saucepan. Season with salt and pepper (if desired). Serve immediately.