Creamed Kale Recipe
This easy Creamed Kale recipe has the creamiest, cheesiest sauce that'll convert even the biggest kale skeptics. Ready in just 30 minutes!
Servings: 8 servings (½ cup per serving)
Ingredients
- 2 bunches kale* $5.38
- ¼ tsp salt, divided $0.01
- 2 Tbsp salted butter $0.16
- ½ yellow onion, julienned (thinly sliced) $0.47
- 1 clove garlic, minced $0.03
- ¼ tsp red pepper flakes $0.03
- ⅛ tsp nutmeg $0.03
- ½ cup half 'n half, room temperature $0.84
- 3 Tbsp Parmesan cheese $1.23
Instructions
- De-stem and rinse kale in cold water.
- Coarsely chop kale and blanch in boiling water seasoned with ⅛ tsp salt for about 3 min. Quickly transfer kale to an ice bath to maintain color. Set aside.
- Melt butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) onion.
- Cook until softened. Then, add the garlic, red pepper flakes, and nutmeg and cook another 2 minutes.
- Add the room temperature half 'n half over medium heat. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
- Add kale and Parmesan cheese and toss to coat and let it soften, about 5 minutes.
- Season with salt and pepper to taste and remove from the heat. Transfer to your favorite casserole dish or serving plate to serve.
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Notes
*I used Lacinato Kale (aka Dinosaur Kale), but this recipe works with curly kale, too. I didn’t love the texture of curly kale as much with this soft, rich sauce, so I decided to splurge on Lacinato kale. I was willing to spend a little extra to see my family gobble up all of this creamed kale!
Nutrition
Serving: 1serving (½ cup per serving) | Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Sodium: 156mg | Fiber: 1g