Easy Creamed Kale Recipe
Okay, folks, gather ’round! Let’s talk about my Easy Creamed Kale Recipe. This ain’t your grandma’s kale (unless your grandma is super cool and into creamy deliciousness). Seriously, even kale haters will be sneaking bites of this stuff. It’s so good, it’s basically a veggie gateway drug. You’ll thank me later.
My husband, bless his heart, used to look at kale like it was an alien invader. Now? He practically begs for this creamed kale. There was this one time I made a double batch for a potluck, and he literally hid half of it in the back of the fridge so he could have it all to himself the next day. I caught him, of course, but the point is, this recipe is THAT good. It’s a staple in our house, and I’m betting it’ll become one in yours too!
Why You’ll Love This Easy Creamed Kale Recipe
- Because kale, but like, good.
- It’s ready in under 30 minutes, which is perfect for those “OMG, what’s for dinner?!” nights.
- The creamy sauce is so addictive, you’ll want to put it on everything. Seriously, I’ve considered drinking it straight from the pot (don’t judge).
- It’s packed with nutrients, so you can feel good about shoving your face full of it.
- Even your kids might eat it. Okay, maybe not. But it’s worth a shot, right?
How to Make It
Alright, listen up, because this is where the magic happens. First, you gotta get your kale ready. I usually buy the pre-chopped stuff because, honestly, who has time to massage kale? But if you’re feeling ambitious, go for it. Just make sure you wash it really well – nobody wants gritty kale.
Next, melt some butter in a big pan. Don’t be shy with the butter, it’s what makes everything taste amazing. Throw in some garlic and let it sizzle until it smells heavenly. That’s when you dump in the kale. Cook it down until it’s wilted and tender. It might seem like a lot of kale at first, but it shrinks down like a scared turtle.
Now comes the creamy part. Pour in some heavy cream (or half-and-half if you’re feeling virtuous), add some Parmesan cheese, salt, and pepper. Stir it all together until the cheese is melted and the sauce is thick and luscious. Taste it and adjust the seasonings as needed. Maybe a little more salt, maybe a pinch of red pepper flakes if you’re feeling spicy.
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And that’s it! Seriously, it’s that easy. Serve it hot and watch everyone devour it.
Ingredient Notes
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- Kale: Listen, any kind works. I usually grab curly kale because it’s cheap, but if you’re feeling fancy, go for lacinato (dinosaur) kale. Just don’t use the frozen stuff, okay? It gets all soggy and sad.
- Heavy Cream: Don’t even think about using milk. Just… don’t. You need the richness of heavy cream for this to work. If you’re feeling really decadent, a splash of crème fraîche at the end is heavenly.
- Parmesan Cheese: Freshly grated is best, always, but the pre-grated stuff in the green can works in a pinch (don’t tell anyone I said that). Just don’t skip it, it adds so much flavor!
- Garlic: Okay, I’m a garlic fiend, so I usually throw in like, four cloves. But if you’re not as obsessed as I am, two or three is fine. Just make sure it doesn’t burn! Nobody wants burnt garlic.
- Butter: Real butter. Not margarine, not some weird butter substitute. Real. Butter. End of story.
Recipe Steps:
- Wash and chop the kale.
- Melt butter in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Stir in kale and cook until wilted.
- Pour in heavy cream, add Parmesan cheese, salt, and pepper.
- Simmer until the cheese melts and the sauce thickens, stirring constantly.
- Taste and adjust seasoning as needed.
- Serve hot.
What to Serve It With
Okay, so this creamed kale is amazing as a side dish with pretty much anything. Roasted chicken? YES. Steak? DOUBLE YES. Pork chops? You betcha. I’ve even been known to serve it with a fried egg on top for a super satisfying brunch. Seriously, the possibilities are endless.
Tips & Mistakes
- Don’t overcrowd the pan: If you’re making a big batch, cook the kale in two batches so it wilts evenly.
- Don’t overcook the garlic: Burnt garlic is bitter and gross. Keep the heat on medium-low and watch it like a hawk.
- Salt is your friend: Don’t be afraid to season generously. Kale can be a little bland on its own, so salt really brings out the flavor.
- Watch the heat: If the cream starts to boil, lower the heat immediately. You don’t want the sauce to curdle.
- I forgot the Parmesan once: It still tasted okay, but it was definitely missing something. Don’t skip the cheese!
Storage Tips
Okay, so leftovers… if there are any (highly unlikely). Store them in an airtight container in the fridge. It’ll keep for about 3 days. You can reheat it in the microwave or on the stovetop. Pro tip: a little squeeze of lemon juice when reheating brightens it right up. And listen, I’m not gonna lie, I’ve totally eaten this cold for breakfast. No shame in my game. It’s surprisingly good!
Variations and Substitutions
- No heavy cream? Half-and-half works okay, but the sauce won’t be as rich. You could also try using cashew cream for a vegan version (I haven’t tried this myself, but I’ve heard good things).
- No Parmesan? Pecorino Romano is a good substitute. Or, if you’re feeling wild, try a sharp cheddar.
- Want to add some protein? Cooked bacon or sausage would be amazing in this.
- Spice it up? Add a pinch of red pepper flakes or a dash of hot sauce.
- Ran out of butter once and used olive oil: It was fine, but not as good. I wouldn’t recommend it unless you’re desperate.
- Skipped the garlic once because I was lazy: BIG mistake. Don’t do it.
Frequently Asked Questions
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Easy Creamed Kale Recipe
Ingredients
Main Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 bunch kale stems removed, leaves chopped
- 1 cup heavy cream
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 0.25 cup parmesan cheese grated
Instructions
Preparation Steps
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped kale to the skillet and cook until wilted.
- Pour in the heavy cream and bring to a simmer.
- Season with salt and black pepper to taste.
- Stir in the grated parmesan cheese and cook until the sauce thickens slightly.
- Serve hot as a delicious side dish.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
