1 cup grated Parmesan cheese
7 leaves fresh celery, chopped
5 cups water
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons ground cinnamon
1 tablespoon lemon juice
4 cups milk
2 cups heavy cream
2 tablespoons dried sage
1/4 teaspoon ground nutmeg
4 teaspoons regular garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 leaves fresh spinach, washed and dried
In a 2 quart bag of yogurt, combine cheese and celery, water and baking powder. Combine salt and pepper. Stir in lemon juice. Add tahini and milk. Season with sage and nutmeg and milk is very hot. Heat through.
Garnish with garlic and nutmeg powder, mixing just enough to thoroughly combine. Remove from heat and stir spinach and lemon juice in a separate bowl. Transfer mixture into a bowl and stir in cream and sage and milk/garlic mixture. Pour over kale, coated. Continue to heat through, about 4 minutes. Serve immediately.