Nell B. Nichols

Creamed Kale and Onions

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good with pork chops

Ingredients

  • 1½ lbs. kale, cleaned
  • 2 lbs. small white onions, peeled (about 12)
  • ¼

Method

  • Cook kale in boiling salted water (enough to come halfway up on vegetable) until tender, about 15 minutes.
  • Cook onions in boiling salted water until tender, about 15 minutes.
  • Drain; combine vegetables.
  • Make white sauce of shortening, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot.
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