Instructions: Just like creamed spinach, but much denser, more flavorful and loaded with

1. Clean and remove center stalks from kale. Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons.

2. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stir in sour cream and season to taste with pepper.

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