Kale Madeline
User Reviews
4.9
Kale Madeline
Description
This recipe uses frozen kale that’s microwaved, drained thoroughly to save its cooking liquid, then combined with a roux-based sauce made from butter, flour cooked to a blonde roux, sautéed onion, milk, reserved kale liquid, Worcestershire sauce, and seasoning. The sauce thickens on simmering and coats the kale evenly. Pepper jack cheese provides a creamy, slightly spicy note and meltiness throughout the dish. Topping with additional cheese before baking encourages a browned, bubbly crust.
The baking process melds all elements, producing a creamy, cheesy vegetable side dish with mild onion sweetness and a balanced seasoning background. The use of kale liquid adds subtle vegetable flavor and moisture control. This casserole works well alongside roasted meats or as a vegetarian main in a pinch.
Practical notes include the option to substitute fresh kale by blanching and draining before use, doubling or tripling the recipe for larger groups, and refrigerated storage of leftovers for up to one week. Reheating in the microwave is recommended for convenience.
Ingredients
- 12 oz. kale cooked and drained with liquid reserved, frozen
- 2 tablespoons butter unsalted
- 1 tablespoon all-purpose flour
- 1 onion finely diced (about ¼ cup, small
- ½ cup milk
- 1 teaspoon Worcestershire sauce
- ¼ cup kale liquid reserved
- ½ teaspoon celery salt
- 3/4 teaspoon garlic salt
- 1 cup pepper jack cheese divided (140g, shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cook the frozen kale in the microwave in a microwave-safe dish. When cooked through, let cool and then drain in a fine mesh strainer over a bowl and save the liquid.
- In a skillet, melt the butter and add the flour, forming a blonde roux.
- Add the onion, cooking until translucent and coated in the roux.
- Pour in the milk, Worcestershire and the reserved kale liquid. Season with the celery salt, as well as freshly ground black pepper and salt.
- Simmer until the sauce has thickened substantially, then add in the kale and ¾ cup of the cheese, stirring until combined.
- Pour into a greased baking dish, top with the remaining ¼ cup of cheese, and transfer to the oven.
- Bake for 20-30 minutes, or until the cheese on top is brown and bubbly.
- Serve warm and enjoy!
Notes
- The recipe was updated to use frozen kale; fresh kale can be used if blanched and drained similarly.
- Recipe quantities can be increased to serve larger groups.
- Store cooled leftovers in an airtight container in the refrigerator for up to one week.
- Reheat portions in the microwave until warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 45mg | 15% |
| Sodium | 752mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
