There are plenty of kale haters out there, but I’m not one of them. Quite the opposite, in fact! I LOVE kale. But if you share your table with some kale skeptics, give my recipe for Creamed Kale a try, and I guarantee you’ll convert at least one of them! The sauce is smooth and creamy (but not too heavy), and the kale still has a little bite to it. This easy side is ready in just 30 minutes and is a family-friendly way to enjoy this nutrient-packed leafy green!
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As I said, I love kale! I love to grow it, I love to massage it with vinaigrette and eat it raw, I love to use it in pesto, I love to steam it, heck… I even love to work it into bouquets of flowers here on our farm! Kale forever, in all its forms! So, when it comes to the holidays, you already know this easy creamed kale recipe is going to be on our table.
What is Creamed Kale?
This recipe is a twist on the classic creamed spinach. I blanch fresh kale in boiling water for a few minutes to give it that perfect texture—not too raw, but not overcooked and mushy, either. Then I make a simple creamy sauce using salted butter, onion, garlic, half ‘n half, and seasonings. The kale gets stirred into the sauce with a sprinkling of Parmesan, left to simmer for a few minutes, and voila! Creamed kale is born. It’s a delicious veggie side for any meal and an easy way to add more greens to your diet!
Ingredients
Here’s what you’ll need to make this homemade creamed kale recipe:
- Kale: I use fresh kale, specifically Lacinato kale (also known as ‘Dinosaur Kale’ due to its bumpy appearance resembling the skin of a dinosaur!). Yes, it’s a little more expensive, but I much prefer the texture of Lacinato in this recipe. But that said, you can totally use regular curly kale, too. Be sure to remove the tough stems and chop the leaves into bite-sized pieces.
- Yellow Onion & Garlic: Creates a flavorful base for the sauce.
- Salted Butter: Softens the onion and sautés the garlic, adding richness to the creamy sauce.
- Seasonings: Nutmeg and red pepper flakes add warmth and a tiny bit of heat to balance out the creaminess. I also add salt when cooking the onions, and then I season the dish with salt and pepper to taste.
- Half ‘n Half: I add this to the sauce to create a creamier and richer consistency. Be sure to use room temperature half ‘n half to avoid curdling when added to the hot pan.
- Parmesan Cheese: Adds an irresistible, nutty, cheesy flavor that perfectly complements the earthy kale.
Can I Make it Dairy-Free?
If you’re avoiding dairy, you can easily swap the butter for vegan butter and the half ‘n half for coconut milk. If you’re going to use coconut milk, you could even add some curry powder to the mix! Holy YUM!
Top Tip!
If your sauce isn’t thickening up enough, don’t add cornstarch or flour; add ½ tsp of vinegar! Whisk, whisk, whisk, and watch your cream turn nice and thick fast. Essentially, it’s like making your own buttermilk, but I promise it’ll yield a thicker and creamier sauce if you find it needs a little help. I also love the brightness a little vinegar adds to just about any dish.
Can I Use Frozen Kale?
I much prefer fresh kale in this recipe, but you can use frozen kale if that’s all you have on hand. Be sure to thaw it fully in the refrigerator and squeeze out excess liquid before using. There’s also no need to blanch it if the kale was already blanched before freezing. Just note the texture of your creamed kale will likely be softer and less firm compared to using fresh kale.
Storage Instructions
This recipe is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop until warmed through. I recommend adding a splash of half ‘n half if the sauce thickens too much during reheating.
Creamed Kale Recipe
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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Equipment
Notes
Nutrition
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how to make Creamed Kale – step by step photos
De-stem and rinse 2 bunches of 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 2 Tbsp salted butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) ½ an onion.
Cook until softened. Then, add the 1 clove minced garlic, ¼ tsp red pepper flakes, and ⅛ tsp nutmeg and cook another 2 minutes.
Add ½ cup room temperature half ‘n half over medium heat.
Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
Add the blanched kale and 3 Tbsp 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.
Enjoy this smooth, cheesy creamed kale with your favorite protein for a well-rounded and delicious dinner!
I’m not much of a cook. The instructions say to blanche the kale and then put in an ice bath. It never says to remove from the ice bath and drain. So do you put the undrained, wet, kale into the pan with the parm?