Creamed Kale

Directions

1. 1
   To a small saucepan over medium high heat, add butter.
2. 2
   When butter is melted, add flour and stir to make a wet, golden roux.
3. 3
   Continue cooking stirring continuously for 1-2 minutes.
4. 4
   To the roux, stir in milk 1/2 cup at a time until a thin, creamy bechamel forms.
5. 5
   Once formed, stir in salt, black pepper, nutmeg, and red pepper.
6. 6
   Stir in frozen kale and cook over medium high heat until kale is broken up and fully thawed.
7. 7
   Once thawed, cover and reduce heat to medium low.
8. 8
   Cook covered for 20 minutes or until kale is tender.
9. 9
   Remove from heat and stir in Parmesan cheese.