This side dish is similar to creamed spinach but with a little more substance as the the kale doesn’t just disintegrate into the cream when cooked. By first blanching the kale in hot salted water and then sautéing it with the heavy cream, the bitterness of the kale is leached out. You’re left with a great side dish that holds up better to protein main courses like steak or pork chops. This is the sort of dish you can serve to someone who claims to hate kale but likes spinach. Just don’t tell them what it is first and see if they can figure it out!
Course Side Dish
Cuisine American
Keyword creamed, kale, side dish
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 340kcal
Author Irvin
Ingredients
2lbsLacinato Kale (sometimes called Dinosaur Kale)about 4 bunches
1/4cupunsalted butter1/2 stick or 57 g
4large garlic cloves
1medium yellow onion
1cupheavy cream
1/4teaspoonfresh 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.