Creamed Kale
This creamy kale recipe brings together tender ribbons of Lacinato kale with a rich and savory sauce. The kale is blanched to perfection before being tossed in a luscious mixture of garlic, onion, butter, and cream, creating a comforting and hearty dish. The addition of nutmeg adds a hint of warmth, making each bite a delicious blend of flavors. A perfect side dish to accompany any meal with its velvety texture and satisfying taste.
— Constant Cookbook
Ingredients
- 2 lbs (about 4 bunches) Lacinato kale
- 1/4 cup (1/2 stick) unsalted butter
- 4 large garlic cloves
- 1 medium yellow onion
- 1 cup heavy cream
- 1/4 teaspoon fresh ground nutmeg
- salt and pepper to taste
Instructions
- Fill a large stockpot 2/3rds with water. Sprinkle salt in the water until it’s salty (like sea water). Cover and bring to a boil over high heat. While the water is heating up, remove the tough stem from the kale and then slice the kale into 1-inch wide ribbons. Roughly mince the garlic cloves and chop the onions.
- When the water has boiled, place the kale ribbons in the boiling water and cook for 5 minutes, occasionally stirring the pot to make sure all the kale is submerged. Once the time is done, empty the pot into a large colander, letting the kale drain, then rinse it with cold water until the kale is cool enough to handle.
- Once the kale is cool to the touch, melt the butter on high heat in large skillet then reduce heat to medium and add the minced garlic. Let it cook for 30 seconds then add the onions. Cook until the onions soften, about 2 minutes or so.
- Add the kale, squeezing out as much water as possible first, then add the cream and nutmeg. Cook for an additional 5 minutes until the cream reduces a bit. Season with a generous amount of salt and pepper (I went with 1 teaspoon salt and 1/2 teaspoon of pepper but your taste might vary). Serve immediately.
Cook Time
10M
Prep Time
PT20M
Yield
4 side servings
Nutrition
- Calories: 340 kcal
- Serving Size: 1 serving
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