Best 13 Creamed Kale Recipes

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Creamed kale is a classic comfort food dish that is perfect for a cold winter day. This creamy, flavorful dish is made with fresh kale, cooked in a rich and creamy sauce. The combination of the kale's earthy flavor and the creamy sauce makes for a delicious and satisfying dish that is sure to please everyone at the table. Creamed kale is also a great way to get your daily dose of vitamins and minerals, as kale is packed with nutrients like vitamin K, vitamin C, and calcium.

Let's cook with our recipes!

DELICIOUS CREAMED KALE WITH MUSHROOMS



Delicious Creamed Kale With Mushrooms image

Goes great as a side dish to any protein-based entree.

Provided by Jake Foz

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 bunch kale, stems removed and leaves chopped
1 large shallot, thinly sliced
5 crimini mushrooms, sliced
¾ cup heavy whipping cream
¼ cup shredded Asiago cheese
4 cloves garlic, crushed to a paste
1 pinch salt and ground black pepper to taste

Steps:

  • Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 16.7 g, Cholesterol 90.1 mg, Fat 27.9 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 17.1 g, Sodium 219.4 mg, Sugar 0.6 g

CREAMED KALE



Creamed Kale image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Steps:

  • Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

GARLICKY CREAMED KALE



Garlicky Creamed Kale image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 pounds fresh kale
Kosher salt
1 tablespoon unsalted butter
1 tablespoon minced fresh garlic
3 cups heavy cream
Freshly cracked black pepper
1/2 cup finely grated Parmesan
1/8 teaspoon freshly grated nutmeg

Steps:

  • Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
  • To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

SEARED FISH WITH CREAMED KALE AND LEEKS



Seared Fish With Creamed Kale and Leeks image

This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic and thyme in butter until softened, then simmer with heavy cream until thickened. Strain the mixture, saving the leeks to add flavor to cooked rice, polenta or pearl couscous, then combine the fragrant cream with blanched kale and a little mustard. Season the skin of your fillets early to help them develop a particularly crisp, crackly crust. If you can't find fresh char, any mild fish fillets will work well in their place.

Provided by Alexa Weibel

Categories     dinner, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 (5- to 6-ounce) Arctic char or other mild fish fillets, such as salmon
Kosher salt and black pepper
1 1/2 pounds curly kale
3 tablespoons unsalted butter
1 large leek (about 1/2 pound), trimmed, white and pale greens quartered lengthwise then thinly sliced
6 large fresh thyme sprigs
3 garlic cloves, minced
1 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 teaspoon chicken or vegetable stock concentrate, like Better Than Bouillion
Cooked white rice or pearl couscous, warmed, for serving
2 tablespoons olive oil

Steps:

  • Prepare your fish: Pat the fish dry, then salt the skin side to help draw out moisture. Set on a plate and refrigerate, uncovered.
  • Bring a large pot of salted water to a boil over high. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Wash vigorously, drain, then set aside.
  • In a medium saucepan, melt the butter over medium. Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes.
  • Stir in the cream and bring to a boil over high. Continue to cook on high until thickened, about 5 minutes. Using a fine-mesh sieve set over a liquid measuring cup or small bowl, strain the sauce, pressing to extract as much liquid as possible. (You should have about 1/2 cup sauce.) Set aside the solids and return the sauce to the saucepan. Whisk in the mustard and stock concentrate, and season with salt and pepper. Cover and set aside.
  • Discard the thyme sprigs and stir the cooked leek mixture into cooked rice, if desired. Season to taste with salt and pepper.
  • Once the sauce is done, blanch the kale in the boiling water until just wilted, about 2 minutes. Transfer to a colander to drain and rinse under cold water. Once cool enough to handle, squeeze out the excess liquid. Add to the strained cream, then season with salt and pepper. Cover, and warm over low, stirring occasionally.
  • Cook the fish: Heat the oil in a large nonstick skillet over medium-high. Pat the fish dry a second time, then season the skin with pepper, and the flesh with salt and pepper. Add to the hot oil, skin-side down, and cook until the skin is crispy and golden, about 3 to 4 minutes. Carefully flip the fish and cook until the outside starts to turn golden, but the thickest part of the fish is still slightly translucent, about 3 minutes.
  • Divide the rice (if using), creamed kale and fish among plates and serve immediately.

COCONUT CREAMED KALE



Coconut Creamed Kale image

These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and crunchy (like a kale chip) on top. Crisp coconut flakes bring even more texture. Serve the greens with plenty of the curry coconut sauce spooned over. Pair them with rice, chewy noodles, roasted squash or red lentils, or alongside white fish or shrimp.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 (13-ounce) cans full-fat coconut milk
2 tablespoons Madras curry powder
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 teaspoon sambal oelek or Sriracha
Kosher salt and black pepper
2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces
1/2 cup unsweetened coconut flakes

Steps:

  • Heat the oven to 350 degrees. In a 3-quart/9-by-13-inch baking pan, use a fork to stir together the coconut milk, curry powder, ginger and sambal oelek. Season with 1 teaspoon salt and a generous grind of black pepper.
  • Add half the kale and use your hands to toss to coat. Add the remaining kale, season with salt and pepper, and massage with your hands so that the volume decreases a bit, and the kale no longer extends above the pan's edge. Toss just once or twice so some of the kale is coated in sauce.
  • Bake for 35 minutes. Sprinkle with coconut flakes, then continue to bake until the sauce has thickened and the kale on top is crisp, another 10 to 15 minutes, keeping an eye on the coconut flakes to avoid burning. Serve warm.

CREAMED KALE WITH CARAMELIZED SHALLOTS



Creamed Kale with Caramelized Shallots image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots, recipe follows
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
  • Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

COCONUT CREAMED KALE



Coconut Creamed Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves and 1/2 sliced seeded Fresno chile; cook until softened. Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime. Top with fried onions.

CREAMED KALE WITH BACON



Creamed Kale With Bacon image

Make and share this Creamed Kale With Bacon recipe from Food.com.

Provided by Mom.2.Three

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

1 bunch kale, ribs discarded, chopped
4 -6 slices bacon, chopped
1 -2 garlic clove
4 tablespoons heavy cream
3 -4 tablespoons grated parmesan cheese

Steps:

  • Cook bacon in frying pan with a little olive oil.
  • Add kale and garlic frying pan.
  • Stir kale every few minutes until the kale is wilted. Approx 5-10 minute.
  • Add cream.
  • Stir to warm cream and then add parmesan cheese.

Nutrition Facts : Calories 261.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 58.6, Sodium 302.8, Carbohydrate 11.8, Fiber 2, Sugar 0.1, Protein 8.8

MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE



Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice image

A quick summer salad that's full of grains, kale, and lemony cheese.

Provided by Abra Berens

Categories     Kale     Mozzarella     Salad     Summer     Grains     Wild Rice     Rice     Quick & Easy     Quick and Healthy     Healthy     Vegetarian     Tomato

Number Of Ingredients 10

1 small onion, cut into thin slices
2 garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup white wine
1 cup wild rice, soaked overnight in 4 cups water
1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons
1 ball (8 oz) fresh mozzarella
1/4 cup sour cream
1 lemon, zest and juice
1 pint cherry tomatoes, halved

Steps:

  • Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
  • In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
  • Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  • When the wild rice is cooked, drain any residual liquid and let cool.
  • Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

CREAMED KALE WITH PEARL ONIONS



Creamed Kale with Pearl Onions image

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1 cup pearl onions, peeled
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper
1 1/2 cups heavy cream
1 cup homemade chicken stock or store-bought chicken broth
1 1/4 pounds baby kale
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat dry and set aside.
  • Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.
  • Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.

CALIFORNIA CREAMED KALE-FUHRMAN



California Creamed Kale-Fuhrman image

Make and share this California Creamed Kale-Fuhrman recipe from Food.com.

Provided by jennyblender

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs raw kale
1/2 cup raw cashew nuts
1/2 cup soymilk
2 tablespoons onion flakes
1 tablespoon seasoning

Steps:

  • Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
  • Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

BAKED EGGS WITH CREAMED KALE AND BACON



BAKED EGGS WITH CREAMED KALE AND BACON image

Categories     Egg     Breakfast     Brunch     Bake     Easter     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Mother's Day     Father's Day     Casserole/Gratin     Bacon     Spring     Healthy

Yield 6 servings

Number Of Ingredients 10

1 unsalted butter
3 slices thick bacon, diced
1 medium yellow onion, thinly sliced
⅓ dry white wine
2 bunches kale, tough center ribs discarded, chopped
Pinch of freshly ground nutmeg
1 heavy cream
8 oz cherry tomatoes, halved (about 1½ cups)
¼ cup grated Parmesan cheese
6 large eggs

Steps:

  • Add bacon to skillet and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed. Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and ­pepper. Bake until egg whites are set, 25 to 30 minutes.

CREAMED KALE WITH CARAMELIZED SHALLOTS



Creamed Kale with Caramelized Shallots image

Number Of Ingredients 0

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 417

Tips:

  • Choose fresh, young kale for the best flavor and texture.
  • Wash the kale thoroughly to remove any dirt or grit.
  • Remove the tough stems from the kale leaves before cooking.
  • Cook the kale until it is tender but still has a slight crunch.
  • Season the kale with salt, pepper, and other spices to taste.
  • Serve the creamed kale immediately or store it in the refrigerator for later use.

Conclusion:

Creamed kale is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a dip. It is a great way to get your daily dose of vegetables and is a good source of vitamins, minerals, and antioxidants. With its creamy texture and savory flavor, creamed kale is sure to be a hit with everyone at your table.

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