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Creamed Kale

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  • Serves: 4
  • Complexity: very easy
Creamed Kale

This is an easy and delicious side dish that will pair well with just about anything, and is a great way to get pickier kids to eat one of our favorite super-foods, kale.


  • 2 bunches Lacinato Kale, washed, dried, stemmed and cut into ribbons (curly kale would work just fine too)
  • 2 tablespoons butter
  • 1 medium yellow onion, minced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
  • 1 cup heavy cream
  • kosher salt and freshly ground black pepper to taste
  • Step by Step Directions

    1. Fill a large bowl with ice water and set it aside.

      Set a large stock pot full of salted water to boil over high heat.  Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes.  Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color.  Let cool, then drain the kale in a large colander.  Squeeze any excess water out of the kale and set it aside.

    2. Melt the butter in a large skillet over medium heat and add the minced onion.  Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes.  Add the kale and the cream and turn the heat to medium-high.  Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.  Season to taste with salt and pepper and remove from the heat.

      Serve as is, or process in a food processor to achieve the texture you desire.

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