Creamed Kale
Updated Oct 20, 2022, Published Nov 01, 2015
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Even people who swear they don’t like kale will flip for this delicious side dish. Buying bags of pre-chopped kale is a time saver I happily take advantage of during the holidays.
Creamed Kale
Ingredients
- 2 pounds chopped kale, thick stems removed
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 cup heavy cream
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ¾ cup grated Parmesan cheese
- Kosher or fine sea salt
Instructions
- Bring a very large pot of water to boil. Add the kale and cook for 10 minutes or until bright green and tender. (If you don’t have a really large pot, you can do this in batches. Kale can be cooked ahead.) Drain very well.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for 30 seconds. Add the kale, cream, red pepper flakes, black pepper, and nutmeg. Bring to a simmer. Continue to cook for 5-6 minutes or until the cream starts to thicken. Add the cheese and cook, stirring constantly, for another few minutes or until thick and creamy. Taste and add salt if needed. Serve warm.
Nutrition
Calories: 250kcalCarbohydrates: 11gProtein: 9gFat: 20gSaturated Fat: 12gCholesterol: 64mgSodium: 200mgPotassium: 590mgVitamin A: 12060IUVitamin C: 136.4mgCalcium: 295mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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