Creamed Kale & Potatoes




Here is a tasty way to enjoy these healthy vegetables.

Serves 4

1/2 cup diced Spanish onions

1 tablespoon chopped garlic

1/2 cup white wine

2 tablespoons Dijon mustard

1 cup cream

4 cups packed green kale

3 cups packed baby spinach

2 cups steamed red potatoes, cut in quarters

1 tablespoon cornstarch dissolved in water

Salt and pepper to taste

Bring 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. New Hampshire Craft Beer: Big Ideas in Small Batches
    In pre-Prohibition days, nearly every town had its very own brewery. Though we’re not quite...
  2. 10 Reasons Why YOU Should Visit the NH Motor Speedway
    Need a good reason to go to a NASCAR race in Loudon? Here are 10 of them. If you still refuse,...
  3. Forever Autumn in the Town of Warner
    A front porch gathering with family and friends for a fall harvest luncheon during Warner Fall...
  4. Trish Regan's Granite State Story
    The Fox Business anchor recalls her New Hampshire roots.
  5. On the Streets with Manchester's Homeless Teens
    Street life is no dream (and little sleep) for homeless teens in the Queen City.
  6. 11 Fabulous Fall Foliage Drives
    Try these byways for peak leaf-peeping.
  7. Going Home Again
    After such a loss, there's no place like it.
Edit ModuleShow Tags Edit ModuleShow Tags