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