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Creamy kale puree | Holiday Recipe

By CALI BAGBY
Islands Sounder Reporter
November 23, 2013 · Updated 4:58 PM
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1 leek, 1 half of a white onion, 1 clove of garlic

10 leaves of robust kale, a handful of basil

2 Tbl spoons of butter

1 lemon

1/2 cup of milk or cream

Take butter and sauté the leek, onion and garlic until the ingredients are nice and tender. Chop the kale into one-inch pieces and add into the vegetable and butter mix. Cook the kale until it is tender. Chop the basil into thin strips and add to the mix along with 1/2 cup milk or cream and a 1/4 cup of lemon juice. Let the mixture cook for about five minutes then transfer it by large spoonfuls into a food processor or into a blender. Use the kale puree as a dip for vegetables, sauce for pasta or a rice dish.


 


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