Creamed Kale

Talk about a great side dish! I love how this came together. It’s easy, quick and low fat—a great alternative to creamed spinch.

Ingredients (serves 2-3 as a side dish):

1 ½ cups fat free half and half

3 ounces light cream cheese

2 garlic cloves, peeled but left whole

¼ teaspoon freshly ground nutmeg

1 piece of parmesan rind (if you have one in your freezer)

2 teaspoons canola oil

¼ cup chopped shallot

5 cups chopped kale, packed tightly

Salt and pepper to taste

Directions: Heat the half and half and cream cheese together in a skillet over medium heat until cream cheese is melted. Add in the garlic cloves, nutmeg and parmesan rind if using. Cook, whisking often, for about 10 minutes or until the mixture has thickened. Remove from heat and remove the garlic and parmesan rind.

Meanwhile, heat the canola oil in a large skillet over medium heat. Add in the shallot and cook 2 minutes or until the shallot is soft but not brown. Add in the kale and cook, stirring, until the kale wilts down.

Pour the half and half mixture over the kale, stir to combine and season to taste with salt and pepper.