Easy Creamed Kale

creamed kale with parmesan cheese one top in a bowl with a serving spoon

This creamed kale recipe comes together easily with a few basic ingredients.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 217kcal

Author Katie G.

Ingredients

1 bunch kale center stalks removed (10-12 oz after)
3 tablespoons unsalted butter
2 cloves garlic minced
1/3 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
Grated Parmesan cheese optional

Instructions

Bring a large pot of salted water to a boil. Blanch the kale for 5-8 minutes, until tender. Drain and rinse with cold water, then let it cool slightly. Finely chop the kale.
In a large saute pan set over medium heat, melt the butter. Add the garlic and saute for 1 minute, then stir in the kale, cream, salt, pepper, and red pepper flakes. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Serve hot, topped with grated Parmesan if desired.

Notes

Storing: Creamed kale can be stored in an airtight container in the fridge for 3-4 days. Reheat in a bowl in the microwave or add to a small saucepot and simmer over low heat until warmed through.

Freezing: Because kale is a delicate vegetable and cream tends to separate once thawed, freezing is not recommended.

Nutrition