Amy bio photo


web dev, Society 6 creator, Udemy teacher, traveler, podcastaholic & IFPA-certified pilates lover

Email Twitter

Just a hint of pesto and a handful of shedded kale add another dimension to this very quick and easy alfredo sauce. This sauce goes great with Edamame & Mung bean noodles or tri-color bowties.

olive oil
bunch of kale, shredded or chopped finely
1/2 stick butter
6 cloves garlic, minced
2 tablespoons flour
2 cups milk
1 cup shredded dubliner or other sharp cheddar
1/2 cup cubed muenster or other melting cheese
3 teaspoons garlic powder
salt and pepper to taste

  • Drizzle kale with olive oil and sauteĆ© in a medium saucepan until wilted and fragrant. Set kale aside.
  • In the same pot melt the butter.
  • Add the garlic and sauteĆ© until it starts to color.
  • Remove pot from heat and stir in flour until the mixture becomes smooth.
  • Slowly incorporate the milk and stir again to combine.
  • Return to heat and bring to a simmer to thicken.
  • Add the kale, cheese and spices and continue to heat until sauce comes together.

Makes 4 servings.