Creamed Kale

We’ve all heard of creamed spinach, but with the increasing popularity of kale, we wanted to put a new twist on this classic dish by developing a recipe for creamed kale. To keep our recipe streamlined, we eschewed making a separate béchamel sauce in favor of simply simmering the greens with cream until the sauce thickened. We started by wilting the greens in vegetable broth a handful at a time; this ensured that we could fit a generous amount of greens into our pot, and the broth lent the greens savory flavor. Once the greens were wilted, we built up the flavor by sautéing shallots, garlic, and red pepper flakes in some butter, then we added in the cream and kale and simmered everything until the sauce was thickened and clingy. A little Parmesan and nutmeg rounded out the flavors nicely. You will need approximately three bunches of kale for this recipe because it cooks down considerably.

SERVES 4

INGREDIENTS:

• 1½ cups vegetable broth
• 1¾ pounds curly kale, stemmed and chopped
• 2 tablespoons unsalted butter
• 2 large shallots, sliced thin
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ¾ cup heavy cream
• 1 ounce Parmesan cheese, grated (½ cup)
• ⅛ teaspoon ground nutmeg
• Pinch pepper
• Lemon wedges

INSTRUCTIONS:

1. Bring 1 cup broth to a boil in a large Dutch oven over high heat. Gradually add kale, covering the pot to let each addition wilt slightly before stirring and adding more, about 4 minutes. When all kale has been added to the pot, reduce heat to medium-high, cover, and cook, stirring occasionally, until kale is fully wilted, and the bottom of the pot is nearly dry, 5 to 10 minutes. Transfer kale to a bowl.
2. Wipe out the now-empty pot with paper towels, add butter, and melt over medium heat. Stir in shallots and cook until shallots are softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and bring to a boil, scraping up any browned bits. Stir in cream and return to a boil.
3. Stir in kale and cook, stirring occasionally, until the sauce has thickened slightly and clings to the kale, 7 to 10 minutes. Off heat, stir in Parmesan, nutmeg, and pepper. Transfer to a bowl and serve with lemon wedges.

VARIATIONS:

Creamed Kale with Bacon and Shallots:

• Cook 4 slices of bacon until crispy, then crumble them. Add the crumbled bacon along with the shallots in step 2. Proceed with the rest of the recipe as directed.

Creamed Kale with Gruyère Cheese:

• Substitute Gruyère cheese for the Parmesan. Add ½ cup shredded Gruyère cheese along with the cream in step 2. Stir until the cheese is melted and the sauce is thickened.

Creamed Kale with Mushrooms:

• Slice 8 ounces of mushrooms and sauté them in butter until browned and tender. Add the mushrooms to the kale in step 3, along with the Parmesan, nutmeg, and pepper.

Creamed Kale with Bacon and Garlic Butter Breadcrumbs:

• Cook 4 slices of bacon until crispy, then crumble them. In a separate skillet, melt 2 tablespoons of butter and add ½ cup of fresh breadcrumbs and 2 minced garlic cloves. Cook until the breadcrumbs are golden and crispy. Serve the creamed kale topped with the bacon and garlic butter breadcrumbs.

Vegan Creamed Kale:

• Substitute coconut milk or almond milk for the heavy cream. Use vegan butter or olive oil instead of unsalted butter. Omit the Parmesan cheese, and add a pinch of nutritional yeast for a cheesy flavor. Adjust the seasoning to taste.

Creamed Kale with Lemon Zest and Pecans:

• Add 1 tablespoon of freshly grated lemon zest along with the Parmesan, nutmeg, and pepper. Sprinkle the creamed kale with ½ cup chopped toasted pecans before serving. The lemon zest adds a bright citrus note, and the pecans add a delightful crunch.