Carla Hall Creamed Kale Recipes

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CREAMED KALE



Creamed Kale image

Creamed Kale

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 9

1.75 pound fresh kale (about 2 bunches)
0.25 cup butter
1 medium onion, chopped (1/2 cup)
4 tablespoon all-purpose flour
1.5 cup milk
1.5 ounce Gruyere cheese or finely shredded Parmesan cheese (1/3 cup)
0.25 teaspoon salt
0.125 teaspoon ground nutmeg
0.125 teaspoon crushed red pepper (optional)

Steps:

  • Trim and discard stems from kale. Thoroughly wash and drain. Cut kale into 1/2-inch wide ribbons; set aside.
  • For sauce, in a medium skillet, melt butter over medium heat. Add onion and cook about 5 minutes or until tender. Stir in flour. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese, nutmeg, and crushed red pepper, if desired. Keep warm.
  • Meanwhile, bring an 8-quart Dutch oven or kettle of lightly salted water to boiling. Gradually add kale to boiling water; cook for 5 minutes or until tender. Drain well. Return to Dutch oven or kettle. Stir sauce into cooked kale. Heat through. Top with additional Parmesan and crushed red pepper if desired.

Nutrition Facts : Calories 207 kcal, Carbohydrate 18 g, Cholesterol 33 mg, Protein 9 g, SaturatedFat 7 g, Sodium 251 mg, Sugar 6 g, Fat 12 g, ServingSize about 3 2/3 cups, UnsaturatedFat 4 g

DELICIOUS CREAMED KALE WITH MUSHROOMS



Delicious Creamed Kale With Mushrooms image

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

3 tablespoons butter
1 bunch kale, stems removed and leaves chopped
1 large shallot, thinly sliced
5 crimini mushrooms, sliced
¾ cup heavy whipping cream
¼ cup shredded Asiago cheese
4 cloves garlic, crushed to a paste
1 pinch salt and ground black pepper to taste

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

GARLICKY CREAMED KALE



Garlicky Creamed Kale image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 pounds fresh kale
Kosher salt
1 tablespoon unsalted butter
1 tablespoon minced fresh garlic
3 cups heavy cream
Freshly cracked black pepper
1/2 cup finely grated Parmesan
1/8 teaspoon freshly grated nutmeg

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.

CHILLED SUMMER CORN SOUP



Chilled Summer Corn Soup image

Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups buttermilk
2 garlic cloves, grated
2 scallions, white and pale green parts only, sliced
2 sprigs fresh thyme, leaves stripped
4 ears corn, husks and silks removed
2 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1/2 cup ice cubes
1 cup grape tomatoes, quartered lengthwise
2 scallions, dark green part only, sliced
3 tablespoons minced flat-leaf parsley leaves
1 teaspoon minced flat-leaf parsley stems
1 sprig fresh thyme, leaves stripped
1 garlic clove, grated
1 teaspoon fresh lemon juice
Kosher salt

Steps:

  • For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
  • Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
  • In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
  • Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
  • For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
  • Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.

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