Creamy Kale And Eggs Recipes

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CREAMED KALE



Creamed Kale image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

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.

BAKED EGGS AND CREAMY GREENS



Baked Eggs and Creamy Greens image

This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 5

Unsalted butter, room temperature, for ramekins
1/2 cup chopped cooked greens, such as spinach, Swiss chard, or kale
4 large eggs
4 teaspoons heavy cream
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees with a rack in top third. Generously butter four 1/2-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet.
  • Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.

CREAMY KALE SALAD



Creamy Kale Salad image

I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!

Provided by QueenDump&Pour

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

4 cups chopped kale (ribs removed)
¼ cup chopped red onion
3 tablespoons raisins
½ cup plain Greek-style yogurt
¼ cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds

Steps:

  • Mix kale, red onion, and raisins in a large bowl.
  • Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 10.7 g, Cholesterol 3.5 mg, Fat 6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 65.2 mg, Sugar 4.7 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

SAUSAGE, EGG AND KALE CASSEROLE



Sausage, Egg and Kale Casserole image

Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.

Provided by Susan Spungen

Categories     breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

Softened butter, for greasing the dish
6 teaspoons olive oil
3/4 pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
1 large red onion (about 12 ounces), halved, then sliced lengthwise into 1/4-inch-thick wedges
Kosher salt and black pepper
4 cups torn kale leaves (about 3 ounces)
10 ounces grape tomatoes, halved crosswise
3/4 cup diced fontina (about 3 ounces)
12 large eggs
3/4 cup heavy cream or milk
1/2 cup grated Parmesan (about 1 ounce)
Aleppo pepper, for finishing (optional)

Steps:

  • Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
  • Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
  • Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
  • Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
  • Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
  • Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams

PEPPERY, CREAMY GREENS WITH EGGS



Peppery, Creamy Greens With Eggs image

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Provided by Christian Reynoso

Categories     Milk/Cream     Olive Oil     Onion     Garlic     Mustard Greens     Arugula     Watercress     Egg     Pepper     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Quick & Easy     Brunch     Breakfast     Easter     Spring     Mother's Day

Yield 2-4 servings

Number Of Ingredients 11

½ cup heavy cream
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
½ cup low-sodium vegetable broth or water
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
4 garlic cloves, finely chopped
6 cups coarsely chopped peppery greens (such as mustard greens, wild arugula, or watercress)
4 large eggs
Flaky sea salt
Freshly cracked black pepper
4 thick slices bread (such as country-style, seedy, or pain de mie), toasted

Steps:

  • Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
  • Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
  • Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
  • Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
  • Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.

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Top Asked Questions

How do you cook eggs and Kale together?
Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk). Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.
How do you cook Kale with cream and cheese?
Heat the 4tbsp of cream in a small frying pan over a medium heat until hot, but not boiling. Stir in the 35g (⅓ cup) kale and sprinkle on all but a pinch of the 25g (¼ cup) of grated cheese. Place a lid or some foil on the pan and allow the kale to wilt on a low heat for 1 minute.
How to cook Kale with leeks?
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How to cook Kale on the stove?
Cover with a lid and allow the kale to wilt slightly. Make a well in the center of the kale and crack an egg into the well. Sprinkle with a little more cheddar and a pinch of salt and pepper, then place the lid back on and cook over a low heat for 5-7 minutes, until the yolk is cooked to your liking.

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