The last kale recipe in the kale feast at the Gilmore Park Church Community Kitchen is a side dish.

This Creamed Kale with Caramelized Shallots is absolutely delicious, almost like a dessert. It’s creamy and sweet from the caramelized shallots.

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons finely chopped Spanish onion
• 3 tablespoons all-purpose flour
• 3 cups milk
• pinch of freshly grated nutmeg
• salt and freshly ground pepper
• 3 pounds kale, center stalk removed, and coarsely torn into pieces

Ingredients for Caramelized Shallots

• 6 tablespoons unsalted butter
• 2 tablespoons sugar
• 10 shallots, peeled and sliced, or 40 baby onions, peeled
• salt and freshly ground pepper

Source: this recipe is adapted from Food Network, Bobby Flay

Prep time: 30 minutes;  Cook time: 30 minutes;  Serve 6 to 8

Instructions

To make the caramelized shallots, melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

Bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot to dry the kale a bit for 2 minutes..

Meanwhile, scald the milk over medium heat in a pot.

To make the sauce, heat the butter in a medium saucepan over medium heat. Add the spanish onions and cook until soft.

Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened.

Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Plate the kale in a large platter. Top with cream sauce. Season with salt and pepper to taste.

Top creamed kale with caramelized shallots.