Creamed Kale

A great low histamine alternative to creamed spinach. The pepper may cause some people to react so only use it if you tolerate it but it adds a really nice touch.

Ingredients:

24 ounces (675 g) kale or chard leaves, washed and dried

1/3 cup unsalted butter, divided

1 an onion, chopped

3 cloves garlic, finely chopped or minced

4 tablespoons all-purpose flour

1 cup lactose free milk,

Salt and pepper, to taste

Instructions:

Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).

• Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper (if using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.

• In a seperate pan melt the remaining butter and add in the kale roughly chopped to wilt down. Alternatively you can boil the kale and then squeeze out the water

• Combine cream sauce and kale

Freezes well in individual portions for histamine safe storage ♡

Based on:

https://cafedelites.com/easy-creamed-spinach/