about 3 cups loosely packed kalechopped into bite-sized pieces and the stems removed
salt and pepper to taste
Instructions
In a large Dutch oven with a lid, heat one tablespoon of butter over medium-high heat.
Saute the onion until it is translucent. Add in the carrots, celery, sweet potato, mushrooms and garlic, and stir regularly, letting them cook for about 5 minutes.
Add the stock, rice, bay leaf and Old Bay and stir to combine, making sure to scrape the bottom of the pot a bit to loosen any stuck-on bits.
Keep the pot on medium-high heat until it just starts to slowly bubble. Reduce the heat to medium-low and cover. Let it simmer for about 15 minutes and give it a good stir and check the rice's doneness. If it's not quite how you want it, continue to let the pot simmer, covered, checking on it every five minutes or so until the rice is where you want it.
While the rice is cooking, melt the remaining three tablespoons of butter in a saucepan over medium-high heat. Whisk in the flour and let it cook for about one minute. Whisk in the milk and stir frequently, making sure to break up any clumps and letting the mixture thicken significantly.
When the rice is done and the cream sauce is thickened, add the sauce and kale to the Dutch oven and stir to combine.
Add salt and pepper to taste and serve when it is heated through.