Creamed Kale

To a small saucepan over medium high heat, add butter. When butter is melted, add flour and stir to make a wet, golden roux. Continue cooking stirring continuously for 1-2 minutes.

To the roux, stir in milk 1/2 cup at a time until a thin, creamy bechamel forms. Once formed, stir in salt, black pepper, nutmeg, and red pepper.

Stir in frozen kale and cook over medium high heat until kale is broken up and fully thawed. Once thawed, cover and reduce heat to medium low. Cook covered for 20 minutes or until kale is tender.

Remove from heat and stir in Parmesan cheese.