Tuesday, July 16

Creamed Kale



Kale is the poster child of healthy organic cooking, but this creamed version is not too virtuous. I'm not really a big fan of creamed spinach, which I think gets mushy, but kale is a great alternative because it holds a nice texture even after cooking down. The cream and Parmesan cheese coats the kale leaves and forms a rich sauce and I add lots of garlic and shallots to enhance the flavor. It couldn't be simpler to make and only requires a few ingredients, making it the perfect low maintenance side dish for a steak dinner.


Creamed Kale:
  • Melt 2 tbsp. butter in a large skillet and add in 2 minced shallots and 3 cloves of minced garlic.
  • Cook for 2-3 minutes, or until vegetables are softened but not brown.
  • Add in 1 head of wash, chopped kale* and cook for another few minutes, or until the leaves wilt.
  • Add in 1/2 c. heavy cream and a generous pinch of salt and pepper.
  • Cook over low heat for 5 minutes, or until cream has thickened and kale has reduced in size.
  • Add in 1/4 c. grated Parmesan cheese and check for seasoning.
  • Cover and keep warm until serving.

Serves two-four (side dish)
*Remove the center ribs, which can be tough.