Fragrant combination of leafy stool stewed in a classic milk sauce, and caramelized shallots. Healthy and tasty a vegetable dish that can be served as a side dish. друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Kale with milk sauce
- 1400 gr. kale cabbage, without stems, torn to pieces
- 3 tbsp. l (45 gr.) Butter
- 3 tbsp. l chopped onions
- 3 tbsp. l flour
- 3 tbsp. milk heated to steam and small bubbles
- Pinch of nutmeg
Caramelized shallots
- 10 shallots, peeled and diced, or 40 young onions, peeled
- 6 tbsp. l (90 gr.) Butter
- 1 tbsp. l Sahara
Recipes with similar ingredients: kale, shallots, nutmeg, milk sauce
Recipe preparation:
- Heat butter in a small saucepan on medium the fire. Add onions and fry until soft. Stir in the flour and cook for 2-3 minutes, not allowing the mixture to change color. Stir warm milk and cook until thickened. Season with nutmeg, salt and pepper to taste. Keep the sauce warm until served.
- Meanwhile, in a medium-sized saucepan, boil the salted water. Put kale and boil until soft for about 10-15 minutes Throw in a colander, and then return to the pan. Add milk sauce and simmer for about 2 minutes, until kale won’t become creamy. Salt and pepper over to taste.
- Put the kale in milk sauce on a dish and lay on top caramelized shallots. Calais Cream Recipe. Caramelized shallots: melt the butter and sugar in a small saucepan over medium heat. Add shallots, season with salt and pepper and fry for about 10 minutes, until it will get a brown tint.
