A twist on traditional creamed spinach, this tasty dish would go perfectly in just about any holiday dinner! Word is that it was a big hit at the Outdoor Center Thanksgiving meal, so we have decided to share it with you for the rest of the holidays. Enjoy.

2-3 bunches ribbed kale- torn in pieces
2 leeks- thinly sliced
Fennel seeds
Butter and olive oil
3 cloves garlic- thinly sliced
Fresh thyme
Fresh rosemary
Freshly grated nutmeg
Grated orange zest
White wine- about ½ bottle reduced to 1 C.
Cream
Mustard
Freshly ground black pepper
Parmesan cheese

Blanch kale in salted boiling water. Refresh. Sautee leeks and fennel seeds gently in olive oil and butter taking care not to brown, then season with salt. Add sliced garlic, fresh thyme and rosemary, nutmeg, and orange zest and stir for a few minutes. Add blanched kale, stir. Add reduced wine, cover and cook until tender. Finish with cream, mustard, salt and pepper, and Parmesan cheese.