Creamedkale Recipes
CREAMED KALE
Creamed Kale
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 9
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
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
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
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.
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CREAMED KALE WITH PARMESAN — THE MOM 100
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5/5 (2)Category Side DishCuisine AmericanTotal Time 25 mins
- Trim the tough middle rib from the leaves of kale, and roughly chop the leaves. Rinse them in a colander. Add them to the boiling water and boil for 5 minutes, until the kale is fairly tender. Drain in the colander, rinse with cold water, then use your hands to squeeze the kale and dry as you can.
- Place the cream in the pot you used to cook the kale. Bring to a simmer over medium-high heat, and then lower the heat to medium and continue to simmer until reduced by about half, about 4 minutes. Season with salt and pepper, and the red pepper flakes. Add the blanched kale and simmer, stirring often, until the cream sauce is further reduced and coats the kale, about 3 minutes. Stir in the Parmesan until the cheese is melted and everything is well blended.
CREAMED KALE - SLENDER KITCHEN
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5/5 (3)Total Time 20 minsCategory Side DishCalories 123 per serving
- Microwave, steam, or saute the kale until tender. Drain any excess liquid. You can also use frozen defrosted kale.
- Preheat a skillet over medium heat. Add the butter and when melted, add the onion and garlic. Cook for 5 minutes until fragrant and translucent.
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- Lightly steam kale by placing in a medium saucepan with 1 Tb water. Cover and steam over medium heat for 3-5 minutes. Remove from heat.
- Using the same saucepan, place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water.
- Place steamed cauliflower into a blender with 3/4 c. non-dairy milk. Blend until smooth. Add milk by 1 Tb if it's still too thick. Remember that this is replacing heavy cream so you don't want it to be runny but a thick heavy cream-like consistency. Place 1/2 tsp salt and lightly blend.
THIS CREAMED KALE RECIPE IS THE HEALTHIER ALTERNATIVE TO ...
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4.8/5 (8)Total Time 30 minsCategory Side DishCalories 96 per serving
- First devein and rip or chop your kale. Then, chop garlic cloves and shallots. Add butter to your pan on medium heat until butter is no longer foaming. Add chopped garlic and shallots until lightly golden and begin adding handfuls of kale. Stir continuously until all Kale is sautéed and cooked down. Add salt, pepper, red pepper flakes, and nutmeg. Take off heat.
- In a separate bowl, whisk 1/2 cup milk, slowly adding in 2tbsp of corn starch until completely combines. Add the other 1.5 cups of milk into a pot on medium to medium low heat. Do not let milk boil. Once warm, add in the milk and cornstarch mixture. Continue whisking and heating on medium low heat for about 5 minutes until milk begins to thicken. Add in 1/4 cup of grated Parmesan and another pinch of salt and pepper.
- Once thickened, add the milk to your sautéed kale and stir until completely incorporated and thickened. Then add to your serving dish and top with the remainder of grated parmesan and serve. You can also pre-make this side dish and heat it in the over at 350 for about 10 minutes to serve the next day.
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- Blanch kale in salted, boiling water until bright and tender, 6 to 8 minutes. Drain kale into a colander, pressing out as much liquid as possible. Set aside.
- Stir in the remaining ingredients and reduce heat to medium-low. Simmer until mixture has thickened and everything is completely combined. Adjust seasonings and serve.
CREAMED KALE RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
5/5 (2)Category KaleServings 4Total Time 15 mins
- In a large pot of boiling salted water, blanch the kale until it is tender, 8 to 10 minutes. Drain the kale and let it cool slightly. Place the kale in a clean kitchen towel and squeeze as much liquid from it as possible. Finely chop the kale.
- Melt the butter in a medium saucepan over medium heat until hot, then stir in the shallot and cook until golden, about 6 minutes. Stir in the flour and cook 1 minute, then whisk ing the milk and bring to a boil, stirring. Stir in the kale, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Season with salt and pepper to taste and serve.
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5/5 (3)Total Time 30 minsCategory Side DishesCalories 179 per serving
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