2 Servings 20 min Cook
6 Cup chopped, (1/2" pieces) Cauliflower
4 Tsp Butter
4 Cloves, minced Garlic
2 Medium (4-1/8" long) Scallions
1 1/2 Cup, chopped Kale
1 Dash Salt
1 Dash Pepper
1/3 Cup Reduced Fat Milk
Put the cauliflower in a medium pot and cover with cold water by at least an inch.
Salt well and bring to a boil.
Cook, covered, until fork tender, 6 to 8 minutes.
Drain in a colander (reserving some liquid if needed).
In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.
In a blender, purée the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
To serve, transfer to a bowl and top with remaining teaspoon butter.
Recipe inspired by: http://www.