Creamed Kale

One pound fresh kale, or ten ounces frozen, chopped kale
salt to taste
two tablespoons butter
two tablespoons flour
1 1/2 cups milk
White pepper

Remove coarse stems of fresh kale, put in sauce pan, add lightly salted boiling water, simmer, covered 20 minutes.  Drain well, chop fine.  If using frozen kale, just defrost it and chop fine.  Melt butter in skillet, stir in flour, making a fine paste.  Gradually add the milk, stirring until thickened and smooth.
Add chopped kale and simmer 3 minutes.

Season with salt and white pepper.

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