For my next autumn fare installment, I decided to take a classic comfort dish, creamed spinach, and give it a more modern makeover by using the very popular cruciferous vegetable kale in place of the spinach. Kale has such a great reputation for being so healthy and nutritious, so I figured it could handle being slathered with a butter-laden cream sauce. The vitamins and minerals in kale negate some of the calories in the sauce, right?
I’ve seen creamed spinach done every which way — simmered with cream, mixed with cream cheese, etc. — but I’m a fan of using the old school, classic Bechamel sauce for this application. It’s quick, easy, and it’s a good basic sauce-making skill to have in your culinary repertoire (if you don’t already). Bechamel is one of the five basic “Mother Sauces” in classic French cuisine made up of a roux and milk. A roux is a thickening agent for liquids that is equal parts fat (butter, oil, animal fat, etc.) and flour cooked together before adding the liquid.
Try this out on your table this season for a (somewhat) healthier take on the standard creamed spinach. It’s a side that’s sure to please even the pickiest eater or green veggie hater.
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