Creamed Kale
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Creamed Kale
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This makes a total of 8 servings of Creamed Kale. Each serving comes out to be 227.25 Calories, 21.35g Fats, 3.32g Net Carbs, and 4.98g Protein.
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Ingredients
- 16 ounces kale stems removed and chopped
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 2 small shallots minced
- ½ tablespoon minced garlic
- 6 ounces cream cheese
- ½ cup chicken broth
- ½ cup heavy whipping cream
- ¼ teaspoon nutmeg
- salt and pepper to taste
- ½ teaspoon xanthan gum
- 2 tablespoons almond flour
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375F degrees then grease a casserole dish.
- Place the chopped kale and a little water in a large microwave safe bowl. Cover and steam in the microwave until the kale starts to soften, about 4 minutes. This can also be done on the stovetop or in a steamer.
- Once steamed drain all the excess water and set aside.
- Heat the olive oil and 1/3 of the butter in a skillet over medium-low heat. Add the minced shallot and garlic and cook until soft and fragrant, about 3 minutes.
- Add the cream cheese and broth to the pan, whisking to combine as the cream cheese melts. Let the mixture come to a simmer and stir until the cream cheese is fully incorporated.
- Add the heavy cream, pinch of nutmeg, salt, and pepper to taste.
- Whisk in the xanthan gum and let simmer until the sauce is thickened (about 3-5 minutes.)
- Add the kale to the skillet and toss to coat.
- Transfer the kale mixture to the prepared baking dish.
- In a small bowl melt the remaining tablespoon of butter. Add the almond flour and parmesan cheese and stir to combine.
- Sprinkle the almond flour mixture over the top of the casserole. *
- Bake in the oven until heated through and the topping is golden brown, about 15 minutes.
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