Food Network: Creamed Kale with Caramelized Shallots

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Creamed Kale with Caramelized Shallots
Recipe courtesy Bobby Flay

Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots, recipe follows

Instructions
Heat the butter in a medium saucepan over medium heat. Add the 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.

Meanwhile, 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. Add cream sauce and cook until flavors
meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with
Caramelized Shallots.

Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper

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.