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