This week I made spicy beef enchiladas with kale sauce. I was trying to recreate a dish I had at our favorite Mexican restaurant – chorizo enchiladas with spinach sauce. The spinach sauce was amazing;. it was bright green, rich and silky; so it inspired me to do it at home.
I’d bought a whole bunch of kale at the produce stand before it closed for the winter. It was wilted when I bought it, but I soaked it in cold water and I had a crapload of fresh kale. So I attempted to make the sauce with the kale instead of spinach. I sautéed the kale with onions and garlic and put it in the blender, adding some sour cream, olive oil and half and half. Well, kale is a bit sturdier than spinach, so my silky green sauce turned out looking more like creamed spinach.
That’s where I went wrong.
The enchiladas were fantastic, but the appearance of the sauce turned the kids off. My daughter tried a piece of enchilada to placate me, and she said it was good but she didn’t eat another bite of it. And then she got mad when she learned the sauce was kale, even though she loved sauteed kale two weeks ago. My son wouldn’t try the enchilada, but later, when we made him eat some dinner in order to get some popcorn, he just ate the sauce. So, not a total success but not a total failure either. I will try the recipe again with spinach and I’ll let you know what happens.