CREAMED KALE (Cancer Veg.)

Fresh garden kale is best, and is easily grown, just cut tops back with scissors and a new crop will follow. If you grown the organic seed in the spring, Kale or Swiss Chard, next to a rock foundation it will grow throughout winter. Many like kale better than spinach because it's doesn't that bitter after taste (alkaloids.) Store bought kale is not as good variety as you'll grow in your garden. Don't let it get as big as store variety and it will be soooo tender and delicious. If it smaller you can even put the tender leaves in a salads. Add it to drinks, stews or soups, especially with lamb, a excellent combination. Every family should grow
Eat This family of vegetables Kale and Swiss Chard to keep health pH. It's a anti-inflammatory, contains beta carotene, Vit. K, Vit C, lutein, zeaxanthin, rich in calcium, and carotenoids. Kale and other brassicas contain sulforaphane (Swiss Chard, Cabbage, Broccoli, etc.) Kale produces a natural accuring chemical potent anti cancer properties. Boiling decreases the level of cancer compounds, however steaming or stir frying doesn't result in significant loss. (Use other brassica vegetable for more cancer properties) Kales is also a source of indol-3carbinol, a chemical boost that repairs cells. Study's now shows it blocks the new growth of cancer cells.
3 tablespoons unsalted butter
3 tablespoons finely chopped onion
3 tablespoons all-purpose flour
3 cups milk, scalded (part cream?)
Pinch freshly grated nutmeg
Salt and freshly ground pepper

3 pounds kale, center stalk removed, and coarsely torn into pieces
Heat the butter in a medium saucepan over medium heat. Add the onions; 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 pinch of nutmeg and salt and pepper, to taste. Keep warm until ready to use

.Meanwhile, steam, or stir-fry in a medium pot until it is tender (don't over cook vegetables.) 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.
Topping: Caramelized Onions. Caramelized Onions or Shallots: 6 tablespoons butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby peeled onions, 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. Use as a topping for the creamed Kale.
*If you want to make this a vegetarian brunch just add 1/2 cup white shredded cheese to it. (your choice) Many in the south add bacon...?

*Note you can cream any greens such as Spinach, Swiss Chard, with this same recipe.
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