Cheesy Creamed Kale
User Reviews
5
Cheesy Creamed Kale
Description
Cheesy Creamed Kale begins by massaging chopped kale with olive oil and salt, which helps tenderize the fibrous leaves. The kale is then cooked in batches in a large pot with more olive oil and covered, allowing it to wilt gently over 20 to 30 minutes until soft. Balsamic vinegar adds a subtle tang during cooking.
Separately, panko breadcrumbs are toasted in butter, seasoned with salt, pepper, and lemon zest to create a crisp topping. Cream cheese is folded into the warm kale to melt smoothly, then fontina cheese, lemon juice, and heavy cream are added for richness and a touch of acidity. This yields a creamy, cheesy kale with a balance of smooth and crunchy textures.
The dish works well as a comforting side vegetable suitable for serving with meats or other main dishes. The lemon and balsamic vinegar brighten the flavor to offset the richness from cheese and butter.
This recipe can be prepared ahead and reheated gently, while the toasted panko is best made freshly to maintain its crispness. It's also adaptable to other sturdy leafy greens such as spinach or Swiss chard, maintaining similar texture and flavor profiles when used.
Ingredients
- 3 lbs kale stems removed and leaves roughly chopped into 1 inch pieces; roughly 3 to 5 large bunches
- ¾ cup olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon balsamic vinegar
- 3 tablespoons butter unsalted
- 1 cup panko bread crumbs
- 1 lemon zested and juiced
- 8 ounces cream cheese at room temperature
- 8 ounces fontina cheese grated; white cheddar also delish
- ½ cup heavy cream
Instructions
- In a large bowl, add the kale and ½ cup of olive oil and season with salt. Massage the kale for 2-3 minutes so it starts to soften.
- Heat the remaining olive oil in a very large pot or Dutch oven. Add the kale in batches, stirring to wilt until all the kale has been added. Cover the pot and cook on medium-low, stirring every few minutes, until the kale is soft, about 20-30 minutes. Add the balsamic and stir to combine. If the kale starts to brown, reduce heat to low and continue to cook.
- While the kale is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.
- Add the cream cheese in small pieces and into the kale, while still over low heat. Stir the cream cheese until it's melted into the kale. Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted. Transfer the kale mixture to a serving bowl and sprinkle the toasted panko over the top to serve.
Notes
- This dish can be prepared a day or two in advance and gently reheated on low heat before serving.
- Toast the panko breadcrumbs fresh before serving to keep their crisp texture.
- Try substituting part or all of the kale with spinach or Swiss chard for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 407mg | 17% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5863IU | 117% |
| Vitamin C | 53mg | 59% |
| Calcium | 336mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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