Creamy, Cheesy Kale

8 cups (2L) cleaned and chopped kale

3 tbsp. (45ml) butter, divided

2 leeks, trimmed, cleaned and sliced

2 tbsp. (30ml) flour

1/2 cup (125ml) cream

1/2 cup (125ml) milk

1/2 cup (125ml) shredded Havarti cheese

1/4 cup (60ml) seasoned breadcrumbs

Preheat oven to 350 degress F/175 degrees C. Lightly coat 1 qt (1L) casserole with nonstick cooking spray. Cook kale in lightly salted boiling water 3 minutes or until tender; drain and run under very cold water.

In a saucepan, melt 1 tbsp (15ml) of the butter. Add leeks and cook 5 minutes. Add remaining 2 tbsp (30mL) of the butter, blour, cream and milk. Stir in kale and cheese. Add salt and pepper to taste. Spoon into prepared casserole; top with breadcrumbs. Bake 15 to 20 minutes, until golden and bubbling.

Serves 8

190 cals per serving