Creamed Kale
A hearty, savory twist on the classic creamed spinach
Why This Recipe Works
Kale offers a sturdier, more toothsome texture than spinach, holding up beautifully to a rich cream sauce. Simmering the greens directly in cream instead of a separate béchamel keeps the process streamlined while ensuring the sauce clings to every leaf.
Instructions
Bring the vegetable broth to a simmer in a large Dutch oven over medium-high heat. Add the kale one handful at a time, stirring until each batch wilts before adding the next to ensure you can fit the full amount into the pot.
Transfer the wilted kale and all the cooking liquid to a large bowl and set aside. Wipe out the pot with a paper towel.
Melt the butter in the pot over medium heat until the foaming subsides. Add the shallots, garlic, and red pepper flakes and cook until the shallots are softened and fragrant.
Stir the heavy cream and the kale (along with its liquid) back into the pot. Simmer the mixture for about 10 minutes, stirring occasionally, until the sauce has reduced and forms a thick, clingy coating over the greens.
Remove from the heat and stir in the Parmesan and nutmeg. Season with a pinch of pepper and serve immediately with lemon wedges to brighten the rich sauce.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- shallots: red onion
