Double-Creamed Kale with Crispy Shallots

To blanch the greens, bring a large pot of generously salted water to a boil over high heat. Add the spinach and cook until wilted and tender, 30 seconds to 1 minute, then drain and run under cold water. When the spinach is cool enough to handle, using your hands or with the spinach in a cloth, squeeze out any excess water. If you used whole spinach with long stems, roughly chop it. You should have about 1 1/2 cups (10 1/2 oz./330 g) chopped spinach. Repeat this process with the kale, chopping as well, and set aside in a different bowl.

To prepare the crispy shallots, peel the shallots and slice into thin disks, then break the disks into rings with your hands. Rinse the shallot rings with warm water a couple of times to wash off the starch. In a medium bowl, stir together the flour with a bit of salt and pepper and toss the shallot rings in the flour.

In a large, deep sauté pan or Dutch oven over medium heat, pour in grapeseed oil to a depth of 1 inch (2.5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Add a handful of the shallot rings to the oil, making sure they have room to move, and fry until golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate. If desired, keep them warm in a 200°F (95°C) oven. Repeat with the remaining shallot rings.

To make the béchamel, heat a large sauté pan over medium heat and glaze with the olive oil and 2 Tbs. of the butter. Add the onion, fennel, garlic and a few pinches of salt and cook, stirring occasionally, until the onion is translucent, about 3 minutes; you don’t want it to brown. Add the flour and nutmeg and stir. When the flour has gathered up all of the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half, 30 seconds, then stir in the milk to make a béchamel. Season to taste with a few pinches of salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon and drawing your finger down the spoon leaves a clear line, 1 to 2 minutes.

Pour the béchamel into a blender and add the spinach. Blend until completely smooth and bright green. Pour the green béchamel into a clean large sauté pan and fold in the kale. Heat over medium-low heat, stirring, for 2 to 3 minutes. Stir in the Parmesan and the remaining 2 Tbs. butter. Season to taste with salt and pepper. The dish can be kept warm over low heat until ready to serve.

Transfer the creamed kale to a serving dish, top with the crispy shallots and serve. Serves 4.

Courtesy of Tyler Florence, Chef, Author and Television Host