This delicious creamed kale recipe is a quick, comforting side dish that’s creamy, flavorful, and so simple to make. Perfect for busy weeknights or special dinners, it uses just a few common ingredients you likely have on hand. With its velvety texture and hint of nutmeg, it’s a crowd-pleasing classic with a gourmet touch!
Recipe Ingredients:
- 2 pounds kale, center stalks removed
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground pepper
How To Make Creamed Kale Recipe?
- Blanch the kale: Bring a large pot of lightly salted water to a boil. Add the kale and blanch for 3–5 minutes until tender. Drain and rinse in ice water to stop the cooking process. Drain thoroughly and cut into 1cm / 1/2-inch ribbons.
- Melt the butter: In a large sauté pan over medium heat, melt the butter.
- Cook the kale: Add the blanched kale, heavy cream (double cream), and ground nutmeg to the pan. Stir everything together.
- Reduce and thicken: Lower the heat to low and cook for 5 minutes, stirring occasionally, until the cream has reduced and thickened.
- Season and serve: Season with salt and freshly ground pepper to taste. Serve warm as a comforting and creamy side dish.
Recipe Tips:
- Blanch the kale properly: Make sure to blanch the kale in salted boiling water until just tender, then rinse it in ice water. This keeps the kale vibrant green and prevents overcooking later.
- Drain the kale well: After rinsing, squeeze out as much water as possible from the kale. Excess water can make the dish too watery and dilute the creamy sauce.
- Use heavy/double cream: Don’t substitute with lighter creams or milk, as they won’t thicken properly. Heavy or double cream gives the dish its rich, creamy texture.
- Season gradually: Add salt and pepper little by little and taste as you go. This ensures you don’t over-season, especially since the cream can intensify flavors.
- Cook until thickened: Allow the cream to simmer on low heat until it coats the kale evenly. Don’t rush this step, as it’s key to achieving the perfect consistency.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover creamed kale cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the creamed kale in a saucepan over low heat. Stir frequently and add a splash of cream if needed to restore the creamy consistency. Heat until warmed through.
Nutrition Facts
- Calories: 260 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 6g
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Creamed Kale Recipe
Description
This delicious creamed kale recipe is a quick, comforting side dish that’s creamy, flavorful, and so simple to make. Perfect for busy weeknights or special dinners, it uses just a few common ingredients you likely have on hand. With its velvety texture and hint of nutmeg, it’s a crowd-pleasing classic with a gourmet touch!
Ingredients
Instructions
- Blanch the kale: Bring a large pot of lightly salted water to a boil. Add the kale and blanch for 3–5 minutes until tender. Drain and rinse in ice water to stop the cooking process. Drain thoroughly and cut into 1cm / 1/2-inch ribbons.
- Melt the butter: In a large sauté pan over medium heat, melt the butter.
- Cook the kale: Add the blanched kale, heavy cream (double cream), and ground nutmeg to the pan. Stir everything together.
- Reduce and thicken: Lower the heat to low and cook for 5 minutes, stirring occasionally, until the cream has reduced and thickened.
- Season and serve: Season with salt and freshly ground pepper to taste. Serve warm as a comforting and creamy side dish
Notes
- Blanch the kale properly: Make sure to blanch the kale in salted boiling water until just tender, then rinse it in ice water. This keeps the kale vibrant green and prevents overcooking later.
- Drain the kale well: After rinsing, squeeze out as much water as possible from the kale. Excess water can make the dish too watery and dilute the creamy sauce.
- Use heavy/double cream: Don’t substitute with lighter creams or milk, as they won’t thicken properly. Heavy or double cream gives the dish its rich, creamy texture.
- Season gradually: Add salt and pepper little by little and taste as you go. This ensures you don’t over-season, especially since the cream can intensify flavors.
- Cook until thickened: Allow the cream to simmer on low heat until it coats the kale evenly. Don’t rush this step, as it’s key to achieving the perfect consistency.
Creamed Kale Recipe