GARLICKY CREAMED KALE
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.
CREAMED KALE WITH BACON
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
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
CREAMED KALE WITH CRISPY SHALLOTS
Provided by Bobby Flay
Categories Milk/Cream Onion Side Thanksgiving Kale Fall Family Reunion Potluck Shallot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Butter a 10-inch square baking dish.
- 2. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
- 3. Pour the milk into a medium saucepan and bring to a simmer over low heat.
- 4. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
- 5. Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
- 6. Remove from the oven and top with the crispy shallots . Let rest for 10 minutes before serving.
CREAMED CURLY KALE
delicious side - adapted from Oui, Chef. If you want the dish a little on the chunky side, just sauté the blanched kale ribbons with the onion, garlic and cream and serve it up like that. If you want it a bit smoother, after cooking give it a few quick pulses in your food processor (that's what we did). If you want it fully pureed like a traditional creamed spinach, let it run for a good 20-30 seconds in your processor.
Provided by sofie-a-toast
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice water and set it aside.
- Set a large stock pot full of salted water to boil over high heat. Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes. Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color. Let cool, then drain the kale in a large colander. Squeeze any excess water out of the kale and set it aside.
- Melt the butter in a large skillet over medium heat and add the minced onion. Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes. Add the kale and the cream and turn the heat to medium-high. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes. Melt in Parmesan. Season to taste with salt and pepper and remove from the heat.
- Serve as is, or process in a food processor to achieve the texture you desire.
Nutrition Facts : Calories 371.7, Fat 32.1, SaturatedFat 19.6, Cholesterol 107.8, Sodium 309.3, Carbohydrate 14.8, Fiber 2.1, Sugar 0.2, Protein 9.8
COCONUT CREAMED KALE
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
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 PANKO TOPPING
This creamed kale makes a wonderful side dish for prime rib. The bright flecks of red pimento amongst the vibrant green of the kale is perfect at Christmastime!
Provided by thedailygourmet
Categories Kale Recipes
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
- Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 14 g, Cholesterol 32.9 mg, Fat 11 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 6.5 g, Sodium 257.7 mg, Sugar 0.6 g
DELICIOUS CREAMED KALE WITH MUSHROOMS
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
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
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