Creamed Kale Recipe

By
Katie Workman
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
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Updated on 08/27/19
Creamed Kale
Creamed Kale Laura Agra / Katie Workman / themom100.com
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
190 Calories
19g Fat
3g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 190
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 61%
Cholesterol 58mg 19%
Sodium 1243mg 54%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 3g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you see a creamed leafy green it’s usually spinach.  But kale was on sale.  Big sale.  Almost free.  And I had cream in the fridge.  So, I ended up with creamed kale, which was delicious, and has a more interesting texture than creamed spinach, which is a more delicate green.  Creamed kale will be a new household staple.  

Kale is certainly getting a lot of attention, and it provides a ton of nutritional bang for the buck (even when it’s not on sale!).  You can take out the thick stems of the kale before cooking them, but they pull off so easily once the kale has been boiled for 8 or so minutes. 

Ingredients

  • 3 large bunches kale
  • 1 tablespoon kosher salt, plus more to taste
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 cup heavy cream
  • Freshly ground black pepper to taste
  • ⅛ teaspoon freshly grated nutmeg (optional)
  • ¼ cup grated Parmesan

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of water to a boil, and add about 1 tablespoon of salt.  Add the kale (do this in batches if necessary) and boil, stirring occasionally for 8 minutes until the kale is fairly tender.  Remove the kale with tongs, or drain in a colander.  Cool until you can handle it comfortably and then pull off the thick stems, and roughly chop the kale.

  3. In a large pan over medium heat, melt the butter.  Add the garlic and sauté for 1 minute until it turns golden.  Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Add the chopped kale, nutmeg (if using), Parmesan, and salt (if needed) and pepper.  Bring the mixture back to a simmer and stir until the sauce becomes creamy and nicely coats the kale.  Taste and adjust seasonings.  Serve hot.

This is what Web M.D. has to say about kale, one of the most superfoods of recent years. Kale comes from the cabbage family, which also includes broccoli, cauliflower, and collards.

Did you know that there are different types of kale? There are many kinds of kale, and most major grocery stores should have at least one. When you buy kale, look for dark, crisp leaves. Before eating them, remove the leaves from the tougher stalks using your hands or a knife.