Nutmeg and garlic boost the flavor of this recipe for creamed kale. Quick, easy, and so delicious, it's the perfect dish when you are looking for a savory greens recipe.
With its earthy flavor and sturdy texture, kale gives this classic a modern and delicious update. And by classic, I mean creamed spinach, which in my book is often bland and soupy. Kale to the rescue, as these greens stand up to the rich sauce, and its earthy, bitter edge makes for a more balanced dish.
Jump to:
Essential Ingredients
Tuscan kale: This type of kale is also called Lacinato and Dinosaur kale. It's known for its almost dark blue-green narrow leaves that have a crinkly texture. It has a distinctive flavor, with a rich almost sweet earthy flavor. I like it for this dish as it imparts a bit more flavor than curly kale, which is most commonly found in supermarkets.
Heavy cream: I like to use heavy cream for this dish because it makes the dish thicker and richer. You could use whole milk, but the results will be a lot more soupy.
Nutmeg: This spice has a distinct warm, spicy flavor that goes well with the kale and cream. You can always use the pre-ground powder found in the spice aisle of your supermarket, but for optimum flavor (and the difference is pretty remarkable) use fresh whole nutmeg that are usually sold with 6 to 8 seeds per jar. Grate the seeds for just the amount you need, using a microplane or spice grinder. You'll notice the difference.
How to make
1. Bring the cream to a gentle boil over medium-high heat. Boil until the cream is reduced to 1 ½ cups, about 5 minutes. Add the garlic, chile flakes, nutmeg, ½ cup of the onion, 1 teaspoon salt, and ½ teaspoon pepper and stir well. Return to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the remaining ½ cup onion and ½ teaspoon salt. Cook, stirring often, until onion begins to soften, about 2 minutes.
3. Add the kale, a handful at a time, stirring to wilt after each addition.
4. Remove the kale in batches to the pot with the cream, while squeezing out as much excess water as possible. Stir the cream mixture well.
5. Season to taste with salt and pepper, and serve hot.
Recipe Tips
- I recommend using fresh kale for this dish, but frozen will work too. Be sure to steam it and squeeze it dry before adding it to the skillet.
- Be sure to remove the stems from the kale before chopping. You can do this with a sharp knife and carefully cutting them out.
- Store the Creamed Kale in an airtight container in the refrigerator for up to 3 days. Reheat over how heat, adding a bit more cream to loosen if necessary.
FAQs
Another leafy green you can use for this dish is Swiss chard, which is part of the spinach family. It's flavor is a bit more milk than kale, but it will work just as well.
Creamed kale makes a great side dish for a holiday meal, such as Thanksgiving, or can be served with baked ham or roast pork or chicken. I also like to serve the dish for breakfast with eggs.
One option is to top the Creamed Kale with garlicky bread crumbs. Sauté 1 small thinly sliced garlic clove in 3 Tbs. olive oil until fragrant, then stir in ½ cup panko bread crumbs and cook, stirring often, until golden brown. Use these crumbs to top finished dish.
More side dishes to try
Comments and ratings
If you’ve tried this Creamed Kale, or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Creamed Kale
Ingredients
- 2 cups heavy cream
- 4 cloves garlic, thinly sliced
- ½ tsp. crushed red pepper flakes
- ¼ tsp. grated nutmeg
- 1 medium onion, finely chopped
- Kosher salt and fresh ground black pepper
- 2 Tbs. vegetable oil
- 3 bunches Tuscan kale (about 2 lbs.), tough stems and leaves removed, leaves cut into ¼-inch thick slices
Instructions
- In a large pot, bring the cream to a gentle boil over medium-high heat. Boil until the cream is reduced to 1 ½ cups, about 5 minutes. Add the garlic, chile flakes, nutmeg, ½ cup of the onion, 1 teaspoon salt, and ½teaspoon pepper and stir well. Return to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the remaining ½ cup onion and ½ teaspoon salt. Cook, stirring often, until onion begins to soften, about 2 minutes. Add the kale, a handful at a time, stirring to wilt after each addition. Cover and cook, stirring occasionally, until tender, about 10 minutes.
- Remove the cover. Using tongs, remove the kale in batches to the pot with the cream, while squeezing out as much excess water as possible. Stir the cream mixture well. Season to taste with salt and pepper, and serve hot.
Notes
- I recommend using fresh kale for this dish, but frozen will work too. Be sure to steam it and squeeze it dry before adding it to the skillet.
- Be sure to remove the stems from the kale before chopping. You can do this with a sharp knife and carefully cutting them out.
- Store the Creamed Kale in an airtight container in the refrigerator for up to 3 days. Reheat over how heat, adding a bit more cream to loosen if necessary.
Nutrition
Let's connect!
Be sure to FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST Many thanks!
Nikita says
So easy and so good! Thx1