This post may contain affiliate links. This blog generates income via ads.
Creamed Kale is an easy and decadent side dish that’s loaded with flavor! Tender kale enrobed in a luxurious parmesan cream sauce scented with onion and garlic is the perfect vegetable dish to pair with your favorite steak, roast chicken, or pork chops.
This recipe takes classic creamed spinach and turns it on its head by using fresh kale. All it takes is a little bit of effort and a few ingredients to make a vegetable side dish that is so delicious it’s sure to become your new favorite.
Ingredients for this recipe
- Kale (curly, dinosaur, or red kale works perfectly!)
- Butter
- Onion
- Garlic
- Apple Cider Vinegar
- Heavy Cream
- Parmesan
- Kosher Salt & Pepper
I love this recipe because it uses common kitchen ingredients and simple cooking techniques to make a truly stunning dish! Plus, it’s a great way to sneak a heavy dose of vegetables into your family’s diet!
Recipe for Creamed Kale
- Blanche the kale. In simmering water that’s been generously salted. It only takes about two minutes or so for the kale to cook, this really helps to soften the kale and make it tender.
- Sauté the onion and garlic. In butter. Season with kosher salt and pepper.
- Add the vinegar and heavy cream. To the same pan with the onion and garlic. Cook, stirring occasionally, until the sauce is thick and luxurious.
- Stir in the kale. And watch how the cream just coats the kale leaves!
- Sprinkle with parmesan. And serve!
Blanche the kale. Sauté the onions and garlic. Reduce the cream sauce. Stir in the blanched kale.
How to prep kale for cooking
It’s important and necessary to properly prep kale for cooking. Kale often comes in bundles of large leaves with tough stalks and ribs that need to be removed before the leaves can be used.
To tear off the stem and ribs, hold the leaves firmly in one hand and the bottom of the stalk in the other. Move the hand holding the stalk/ribs in a smooth upward motion. It should peel right off and leave the other hand full of leaves! If necessary, repeat this process twice for long pieces of kale or until all the ribs are removed.
Grab the leaf securely by the tough stem. Pull upward, apart from the greens.
It’s best to rinse kale before and after removing the stems and ribs. I like to use a salad spinner to do this, but even just swishing it around in a bowl of cool water would work!
Other Great Side Dish Recipes:
- Bacon Braised Brussels Sprouts with Balsamic Reduction
- Honey Glazed Roasted Carrots
- Sautéed Green Beans with Garlic
- Iceberg Wedge Salad with Blue Cheese Dressing
Creamed Kale
Equipment
- Large pot
- Kitchen Spider or Strainer
- Large Skillet
Ingredients
- 10 ounces fresh kale leaves torn or cut into pieces
- 3 tablespoon salted butter
- ½ small white onion diced
- 2 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 2 cups heavy cream
- ½ cup shredded parmesan or more to taste
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Place kale leaves in large pot of simmering, salted water and blanche for 2 minutes. Remove kale from the water using a kitchen spider or pour into a strainer. Place the kale in a large bowl and set aside.
- Melt the butter in a large skillet set over medium heat. Add the onion, stirring to coat. Sprinkle with kosher salt and black pepper, to taste, and cook, stirring occasionally, until onions become tender and translucent. Stir in the garlic and cook until fragrant, about one minute more.
- Stir in the apple cider vinegar and heavy cream. Season with more kosher salt and pepper, to taste. Cook the cream sauce, stirring occasionally, until it has reduced by half and is thickened and glossy, about 10 – 15 minutes.
- When the sauce has thickened, stir in the cooked kale and parmesan. Taste and adjust seasoning as necessary before serving.
Video
Notes
- Refer to the post for info on how to trim and clean kale leaves.
- 24 ounces of fresh spinach can be substituted for kale, if desired.
· by Amanda Gajdosik