Creamed Kale & Potatoes




Here is a tasty way to enjoy these healthy vegetables.Serves 41/2 cup diced Spanish onions1 tablespoon chopped garlic1/2 cup white wine2 tablespoons Dijon mustard1 cup cream4 cups packed green kale3 cups packed baby spinach2 cups steamed red potatoes, cut in quarters1 tablespoon cornstarch dissolved in waterSalt and pepper to tasteBring a pot of water to a boil and steam the potatoes for 15 minutes.Sweat the onions and kale in a little olive oil. Add the white wine and garlic and cook until fragrant.Add the cream and mustard and bring to a boil. Thicken with cornstarch.Add the precooked potatoes and bring back to a boil, then add the spinach and cook until it wilts. Season with salt and pepper.- Chef Mike Cook Concord Food Cooperative
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Remarkable Women 2016: The next generation
    The Granite State is known as a place where women’s contributions are valued and recognized....
  2. An Early Spring Jaunt in Lebanon
    Caught between mud season and black flies, April is perfect for a laid-back weekend with some...
  3. Four Great Bike Rides
    Our experts recommend scenic bike rides in four different regions of the state. From a covered...
  4. The best outdoor dining restaurants in the Lakes Region
    Check out our list of NH's best lakefront dining options for Alton Bay, Lake Winnipesauke and...
  5. A Guide to Spring Adventures in Colebrook
    From shops to arts centers, Colebrook has everything you could want in a Great North Woods vacation.
  6. Beer Ice Cream Combines Sweets and Suds
    Chris Perry has combined Kelsen brews and small-batch dessert in his new beer ice cream—and his...
  7. The best outdoor dining spots in south and eastern NH
    Discover great food and outdoor dining options in Nashua, Merrimack and Salem
Edit ModuleShow Tags
Edit ModuleShow Tags