Easy Creamed Kale Recipe Recipe For Shrimp

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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.

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

GREEK-STYLE SHRIMP PASTA WITH KALE



Greek-Style Shrimp Pasta with Kale image

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.

Provided by Anna Stockwell

Categories     Healthy     Quick and Healthy     Pasta     Shrimp     Garlic     White Wine     Tomato     Kale     Feta     Dinner     Winter

Yield 4 servings

Number Of Ingredients 11

1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
1 1/2 tsp. kosher salt, plus more
8 ounces medium shell pasta
1 large bunch of curly kale, stems removed, torn into bite-sized pieces (about 10 cups)
1 1/2 pounds large shrimp, peeled, deveined
2 1/2 ounces crumbled feta (about 1/2 cup)

Steps:

  • Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
  • Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
  • Divide pasta among bowls. Top with feta and drizzle with oil.

SPICY KALE AND SHRIMP SOUP



Spicy Kale and Shrimp Soup image

This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.

Provided by Bethie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped carrots
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
1 teaspoon chopped fresh basil
4 cups chopped kale (ribs removed)
1 teaspoon red curry paste
salt and ground black pepper to taste
1 pound peeled and deveined shrimp
2 (8 ounce) cans chopped tomatoes
1 (8 ounce) can kidney beans, rinsed and drained
1 lemon, juiced

Steps:

  • Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
  • Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
  • Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
  • Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 90.3 mg, Fat 3.1 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 391.5 mg, Sugar 4.1 g

CREAMY SHRIMP AND KALE WITH PASTA



Creamy Shrimp and Kale with Pasta image

A blend of shredded cheddar and Parmesan brings some cheesy to this Creamy Shrimp and Kale with Pasta dish.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 9

1/2 lb. fettuccine, uncooked
1 Tbsp. olive oil
2 small onion, chopped
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 pkg. (5 oz.) baby kale
1 lb. uncooked medium shrimp, peeled, deveined
1/2 cup whipping cream
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. Stir in tomatoes; simmer 4 min., stirring occasionally. Add kale; cook and stir 2 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until cheddar cheese is melted.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 710 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 4 g, Protein 20 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.

STEAMED SHRIMP



Steamed Shrimp image

This how-to steam shrimp recipe results in perfectly steamed shrimp you can add to any pasta dish, or feel free to serve chilled with cocktail sauce.

Provided by thedailygourmet

Categories     Shrimp Recipes

Time 15m

Yield 4

Number Of Ingredients 2

1 pound fresh shrimp
salt to taste

Steps:

  • Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
  • Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
  • Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
  • Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
  • Serve immediately or chill for later use.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 1 g, Cholesterol 172.5 mg, Fat 2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 168 mg

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

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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