Directions

Blanche the Greens

1. Bring a large pot of generously salted water to a boil. Add the spinach, and as soon as it’s wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it. You should have 1.5 cups of chopped spinach. Repeat this process with the Kale and set aside.

Fry the Shallots

1. Thinly slice the shallots into thin disks and break the disks into rings with your hands. Rinse the shallot rings with warm water a couple times to wash the starch off. Mix the flour with a bit of salt and pepper and toss the shallot rings in the flour. Heat 1 inch of grapeseed or canola oil to 325°F in a large, deep sauté pan or Dutch oven. Add a handful of shallot rings to the oil, making sure they have room to move. Fry in the oil for 3 to 4 minutes, until golden brown. Transfer to a paper towel–lined plate. If desired, keep them warm in a 200°F oven.

Make the Bechamel

1. Finely mince the fennel bulb and the yellow onion. Heat a large sauté pan over medium heat and glaze with the olive oil and butter, then add the fennel, onion, garlic, and a few pinches of salt. Cook for about 3 minutes or until the onion is translucent; you don’t want it to brown. Add the flour, nutmeg, and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half, then stir in the milk to make a béchamel. Season to taste with 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.

2. Pour the béchamel into a blender with the spinach. Blend until completely smooth and neon green. Pour the green béchamel into a pan and fold in the kale. Heat, stirring, and season with salt and pepper. Finish by stirring in the Parmesan.

Plate the Dish

1. Transfer the creamed kale to a serving dish, and top with the crispy shallots.