INGREDIENTS
1 lb
sweet potatoes (halved lengthwise & cut in 1/4" slices)
1
bunch kale (chopped)
4 cloves
garlic (finely chopped)
juice of 1/2 lemon
4 tbsp
butter
3 tbsp
gluten-free flour (or all-purpose)
3/4 cup
organic whole milk
1 tbsp
extra virgin olive oil