Creamy Kale
User Reviews
5
Creamy Kale
Description
This recipe starts by removing tough kale stems and chopping the leaves into thin ribbons, which are then sautéed with minced onion and garlic until translucent and fragrant. Longer cooking than with spinach softens the kale adequately while preserving texture.
Heavy cream is poured in and the heat lowered to avoid curdling, followed by cream cheese to enrich and thicken the sauce. The combination results in a creamy coating that softens the kale without overpowering its earthy flavor.
This dish is best served warm as a side alongside proteins or grains, providing a creamy and slightly tangy complement. The preparation highlights kale’s natural firmness contrasted with the smooth sauce.
Notes indicate this preparation is a variation on classic creamy spinach, adapting method and timing for kale’s tougher texture and longer cooking requirement.
Ingredients
- 1 kale about 9 oz, large bunch, or 2 small bunches
- 2 tablespoons extra virgin olive oil
- 1 onion minced, small
- 2 cloves garlic minced
- ½ cup heavy cream
- 2 oz. cream cheese
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Remove the stems of the kale leaves, and chop them into small ribbons with a sharp knife.
- In a large skillet over medium-high heat, add the olive oil.
- When the oil begins to shimmer, add the onion and garlic. Cook the onion and garlic until translucent, about 2-3 minutes.
- Add the chopped kale to the skillet, mixing it into the onions and garlic.
- Let the kale cook down until softened, about 5-8 minutes. This will take a little longer than if you were doing this with spinach, as kale is a heartier green.
- When the kale is wilted, pour the heavy cream into the skillet. Stir it into the kale and other ingredients. Then immediately lower the heat so the cream doesn’t curdle.
- Add the cream cheese, too, and cook the ingredients until the cream cheese has melted and the cream sauce coats the kale.
- Serve warm, and enjoy immediately after the dish is cooked through.
Notes
- Remove kale stems before chopping to avoid tough bites in the dish.
- Cook kale longer than you would spinach to soften its hearty texture.
- Lower the heat when adding cream to prevent it from curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 179kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 34mg | 11% |
| Sodium | 90mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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