Creamed Kale
Indulge in the velvety decadence of creamed kale, a rich and comforting dish that transforms humble greens into a standout side. Tender, freshly blanched kale is enveloped in a luscious garlic-infused cream sauce made with whole milk, heavy cream, and a touch of nutmeg for a warm, earthy aroma. Finished with a generous sprinkle of Parmesan cheese, this recipe delivers a perfect balance of creamy and savory flavors. Quick and easy to prepare in just 30 minutes, creamed kale pairs beautifully with roast chicken, steak, or holiday meals, making it a versatile addition to any dinner table. Whether you're looking to elevate your leafy greens game or impress guests, this dish promises satisfaction in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh kale
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese (grated)
Instructions
1. Wash the kale thoroughly under cold water, remove the tough stems, and chop the leaves into bite-sized pieces.
2. Bring a large pot of water to a boil, add a pinch of salt, and blanch the chopped kale for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Squeeze out excess water and set aside.
3. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Sprinkle the flour over the garlic and butter, stirring constantly to form a smooth paste (roux). Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon (about 3-4 minutes).
6. Stir in the ground nutmeg, salt, and black pepper. Adjust seasoning to taste.
7. Add the blanched kale to the cream sauce, tossing to coat the leaves evenly. Cook for an additional 2-3 minutes until the kale is heated through and fully combined with the sauce.
8. Remove from heat and stir in the grated Parmesan cheese until melted and incorporated.
9. Transfer to a serving dish and garnish with additional Parmesan if desired. Serve warm.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1636 mg | 126% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 552 mg | 12% | |
*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.
