Creamed Lacinato Kale Recipes

CREAMED KALE

Creamed Kale image

Provided by Bobby Flay

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.

LACINATO KALE AND LEEK FLAN

Lacinato Kale and Leek Flan image

Categories Milk/Cream Egg Side Bake Leek Kale Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 large leeks (white parts only), chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
3/4 lb cavolo nero or other kale, stems and center ribs discarded and leaves coarsely chopped
1 cup chicken broth
3/4 cup water
2/3 cup heavy cream
1 1/2 oz coarsely grated Pecorino Romano (1/2 cup)
1 large whole egg
2 large egg yolks
Special Equipment
8 (3- to 4-oz) ramekins (1/3 to 1/2 cup)

Steps:

Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.
Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
Preheat oven to 325°F.
Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.
Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).
Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.

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

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