Go Back

Creamed Kale with Parmesan Side Dish

This creamy, rich, and flavorful side dish brings a comforting feel to your table, featuring tender kale and savory Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Kale Preparation
  • 2 bunches kale (Lacinato/dinosaur recommended; curly also works) Remove stems, rinse, and chop before cooking.
  • ¼ tsp salt, divided Use part for blanching.
Cream Sauce Ingredients
  • 2 Tbsp salted butter
  • ½ yellow onion thinly sliced Adds sweetness to the dish.
  • 1 clove garlic, minced
  • ¼ tsp red pepper flakes Optional for heat.
  • ½ tsp nutmeg
  • ½ cup half 'n half, room temperature Let it come to room temperature to avoid sauce separation.
  • 3 Tbsp Parmesan cheese Can be substituted with Romano for a sharper flavor.
  • Salt and pepper, to taste Season at the end to avoid over-salting.

Method
 

Preparation
  1. Remove the kale stems, rinse the leaves in cold water, and chop them coarsely.
  2. Bring a pot of water to a boil and season it with ⅓ tsp salt. Blanch the kale for about 3 minutes, then transfer it to an ice bath to stop the cooking.
Cooking
  1. In a large skillet over medium heat, melt the butter. Add the remaining ⅓ tsp salt and the sliced onion. Cook until the onion softens.
  2. Stir in the garlic, red pepper flakes, and nutmeg. Cook for about 2 more minutes.
  3. Pour in the room-temperature half 'n half and stir gently. Let it cook for about 5 minutes until it thickens into a smooth sauce.
  4. Add the blanched kale and Parmesan cheese to the skillet. Toss to coat the kale with the sauce and let it cook for about 5 minutes.
  5. Taste and adjust the seasoning with salt and pepper as needed.
Serving
  1. Transfer the Creamed Kale with Parmesan to a serving dish and enjoy warm. Optionally, sprinkle more Parmesan on top before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible but may affect the texture of the cream sauce. Reheat on the stovetop over low heat, adding a splash of half 'n half or milk if needed.