Creamed Kale
Creamed Kale is a tasty and simple side dish that brings a new twist to your table. With tender kale leaves simmered in a rich, cheesy sauce, it’s a delicious way to enjoy more greens. This recipe is quick to make and perfect for any meal, adding a burst of flavor that everyone will love.
This dish takes the classic idea of creamed spinach and gives it a hearty upgrade with kale. Kale’s robust texture holds up well in the creamy sauce, making it satisfying and nutritious. It’s an excellent side for busy weeknights or special dinners, and a great way to introduce more leafy greens into your family’s diet.
Why you’ll love this Creamed Kale
How Creamed Kale Became a Favorite in My Kitchen
I’ll be honest, kale and I didn’t always get along. It used to be that mysterious leafy green I’d bypass in the grocery store. But one day, feeling adventurous (and with a bunch of kale staring me down), I decided to give this creamed kale recipe a try. Let me tell you, it was a game-changer! Who knew that a little garlic, cream, and Parmesan could turn kale into something so delicious? Now it’s a regular on my dinner table, and I might even call myself a kale enthusiast. If that’s not personal growth, I don’t know what is!
Ingredients Needed for Creamed Kale
- Kale : Fresh kale is the star here. Removing the stems ensures a tender result, and chopping it makes it easier to cook evenly.
- Butter and Olive Oil : The combination adds rich flavor and helps sauté the garlic and kale.
- Garlic: Adds a wonderful aroma and depth of flavor.
- Heavy Cream: Creates the creamy sauce that coats the kale beautifully.
- Cream Cheese: Brings extra creaminess and a slight tang to the sauce, making it even more luscious.
- Parmesan Cheese: Melts into the sauce, adding a savory, cheesy element.
- Salt and Pepper: To season and enhance all the flavors.
- Nutmeg: Adds a subtle warmth that complements the creaminess.
How to make Creamed Kale
**For more detailed instructions, please refer to the printable recipe card below.**
Heat the butter and olive oil over medium heat and saute the garlic for about 1 minute.
Stir in the chopped kale, cooking for about 5-7 minutes until wilted and tender
Pour in the heavy cream, stirring to combine, and let it simmer for another 5 minutes until the sauce thickens.
Stir in the cream cheese,Parmesan cheese and season with salt, pepper, and a pinch of nutmeg if using.
Continue cooking for 2-3 minutes until the kale is creamy and fully coated in the sauce.
Variations
- Add Crispy Bacon: Sprinkle cooked, crumbled bacon over the top for a smoky flavor that pairs well with the creaminess.
- Mix in Mushrooms: Sauté sliced mushrooms with the garlic for an earthy addition.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Lemon Zest Finish: Grate some fresh lemon zest over the finished dish to add a bright, citrus note.
- Mix in Other Greens: Swap out half the kale for spinach or Swiss chard for a variety of textures and flavors.
Serving Suggestions
- Perfect for Thanksgiving: This creamed kale is a fantastic addition to your Thanksgiving meal. It pairs wonderfully with turkey, mashed potatoes, and all the classic sides.
- Leftover Remix: Got leftovers from the big feast? Use that turkey to make my Turkey Pot Pie and serve it alongside this creamed kale for a comforting meal that makes the most of your holiday dishes.
- Alongside a Hearty Casserole: Serve it as a yummy side with a Sloppy Joe Casserole to make a complete meal. juicy steak for a satisfying meal.
- With Pasta: Toss it with cooked pasta for a quick and creamy pasta dish.
- As a Topping: Use it as a topping for baked potatoes or sweet potatoes.
Storage and Freezing
- How should I store Creamed Kale?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed.
- Can I freeze Creamed Kale?
Place the creamed kale in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat slowly to maintain the creamy texture.
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Tips & Tricks
- Use Softened Cream Cheese: Make sure the cream cheese is softened so it melts smoothly into the sauce.
- Don’t Overcook the Kale: Cook until just tender to keep some texture in the dish.
- Fresh Parmesan is Best: Grate your own Parmesan cheese for the best flavor and meltability.
- Adjust the Creaminess: If you prefer a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a splash more cream.
- Season to Taste: Taste the dish before serving and adjust the salt and pepper as needed.
Recommended
More Easy Sides
FAQ
Creamed Kale
Equipment
- Large pot or deep skillet
- Knife and Cutting board
Ingredients
- 6 cups chopped kale stems removed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 4 oz cream cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Heat a large pot or deep skillet over medium heat and add the butter and olive oil.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the chopped kale, cooking for about 5-7 minutes until wilted and tender.
- Pour in the heavy cream, stirring to combine, and let it simmer for another 5 minutes until the sauce thickens.
- Stir in the cream cheese, Parmesan cheese and season with salt, pepper, and a pinch of nutmeg.
- Continue cooking for 2-3 minutes until the kale is creamy and fully coated in the sauce.
- Serve warm as a side dish.
