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Creamed Kale & Potatoes


Side Dishes


By Chef Mike Cook



Here is a tasty way to enjoy these healthy vegetables.

Number of Servings

Serves four


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

Preparation - Directions

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.

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