Creamed Curly Kale
Elevate your side dishes with this luxurious Creamed Curly Kale, a perfect blend of tender greens and velvety cream sauce. Featuring blanched curly kale infused with aromatic garlic, a touch of freshly grated nutmeg, and an optional sprinkle of Parmesan for added richness, this recipe transforms simple ingredients into a showstopping accompaniment. The creamy base, made with a classic roux of butter and flour, is enriched with whole milk and heavy cream, creating a silky texture that perfectly complements the leafy kale. Whether served alongside roasted meats, pan-seared fish, or hearty vegetarian mains, this dish is a comforting and flavorful addition to any table. Ready in just 30 minutes, it’s a quick and satisfying way to include nutrient-packed greens in your menu.
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Recipe Information
Ingredients
- 300 grams Curly kale
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 1.5 tablespoons All-purpose flour
- 250 milliliters Whole milk
- 100 milliliters Heavy cream
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
Wash the curly kale thoroughly under cold running water. Trim the tough stems and chop the leaves into bite-sized pieces.
Bring a large pot of salted water to a boil. Blanch the kale for 2-3 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain well and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Sprinkle the flour over the butter and garlic mixture. Stir continuously for 1-2 minutes to make a roux, ensuring the flour is cooked through.
Gradually pour in the milk, whisking constantly to create a smooth sauce. Cook for 3-4 minutes, stirring frequently, until the mixture begins to thicken.
Add the heavy cream, grated nutmeg, salt, and black pepper. Stir well to combine.
Reduce the heat to low and fold the blanched kale into the cream sauce. Simmer for 5-7 minutes, stirring occasionally, until the kale is tender and thoroughly coated in the sauce.
If desired, stir in the grated Parmesan cheese for added richness and depth of flavor.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the creamed curly kale warm as a delicious side dish to accompany roasted meats, fish, or vegetarian mains.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1210 mg | 93% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
