I was so excited to make this, but have to admit to having a temporary lapse of attention while I was cooking this. Sigh, I burnt it. But managed to salvage enough to eat, and it was very good.
You need to do as I say and not get distracted, burnt kale doesn't smell real good and the smell lingers in the air.
and cut the leaves off of the stems. Discard the stems, they're not edible. Well, maybe if you throw them into a pot for flavouring a soup, hmmm, something to think about.
Next chiffonade the kale, by rolling the cut leaves into a roll, and cutting across the leaves.
You don't need to do a really neat job here, a rough chiffonade is just fine. You want to pieces to be roughly equal in size for steaming.
Add a little water, maybe a cup (and don't do like I did, turn the heat on high and not put enough water in the pot, it burns really well that way), put a lid on and let it steam for about 10 minutes or so.
Keep stirring as it thickens, and add a little cream or milk to thin it out. You want the sauce to be the consistency of white sauce. If it's too thin, add a little more roux, too thick, add some more milk. Continue to cook, stirring it often, for another five to ten minutes. Add a little salt and pepper to taste and about a tablespoon of sugar at the end.
See you later, I'm going to go and eat this while it's still warm.