Creamed Kale With Panko Topping Recipes

CREAMED LACINATO KALE

Creamed Lacinato Kale image

This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped
Kosher salt
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 cups heavy cream
1 cup finely grated Parmesan
1/2 cup grated Gruyere
1 tablespoon Worcestershire sauce
1/4 teaspoon red chile flakes
1/4 teaspoon ground nutmeg
Zest and juice from 1 small lemon
1 cup panko breadcrumbs, toasted

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

CREAMED KALE

Creamed Kale image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Steps:

Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMED KALE WITH PANKO TOPPING

Creamed Kale with Panko Topping image

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

Ingredients

2 pounds chopped kale leaves
2 tablespoons unsalted butter
1 medium onion, diced
2 tablespoons diced pimento peppers
2 cloves garlic, minced
1 ¼ cups half-and-half
¼ cup heavy whipping cream
⅓ cup shredded Gruyere cheese
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon Italian seasoning
1 pinch cayenne pepper
¼ cup panko bread crumbs

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

PARMESAN KALE CASSEROLE

Parmesan Kale Casserole image

I tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness. -Diana Johnson, Auburn, Washington

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups heavy whipping cream
1/2 cup finely chopped summer sausage
3 garlic cloves, minced
2 packages (16 ounces each) frozen cut kale, thawed and squeezed dry (about 3 cups total)
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. In a large skillet, combine cream, sausage and garlic; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Stir in kale. Add bread crumbs and cheese; toss to combine., Transfer to a greased 8-in. square baking dish. Bake 25-30 minutes or until edges are golden brown.

Nutrition Facts : Calories 361 calories, Fat 35g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 412mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

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

Ingredients

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

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