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Creamed Kale and Mushrooms

Creamed Kale and Mushrooms

Creamed Kale and Mushrooms

Aunt Betty used to prepare countless renditions of every type of fresh vegetable when I was growing up so I’m sure Creamed Spinach was also part of her repertoire.

Funny thing is, I can’t recall it as one of her notables. I am also assured my mother would never have prepared Creamed Spinach for it took at least a couple of years to get her into the Green Bean Casserole first prepared by Aunt Dot shortly after its invention. 

So how I hooked onto creamed spinach as some sort of comfort food is anybody’s guess. Some gals go for the quart of Haagen Daaz, I would cook me up a box of frozen creamed spinach. Don’t even get me started on mashed potatoes. Seriously.

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So recently, on one of those teaser cool fall days (of which there have been few) I began craving creamed spinach but with a couple bright green bunches of fresh crisp kale at hand Creamed Kale seemed a practical means to give it a go.

Naturally then, being the fresh ingredient freak as I am, like the Haagen Daaz gal who needs to add a big bag of chips to that quart of ice cream, I can never seem to stop at just one ingredient. After all, those really pretty Pennsylvania fresh crimini mushrooms nearly popping out of the little brown bag were just waiting for me to all but say, sure, you can come along too. I swear, I really didn’t say this out loud to the mushrooms. I think. But the outcome was the same, Creamed Kale with Mushrooms.

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