Carla Hall’s Creamed Kale
Updated Nov. 26, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2cups heavy cream
- 1yellow onion, finely chopped
- 4garlic cloves, very thinly sliced
- ½teaspoon crushed red pepper
- ½teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2tablespoons vegetable oil
- 3bunches Tuscan kale (about 3 pounds), tough stems removed, leaves sliced ¼-inch thick
Nutritional analysis per serving (6 servings)
406 calories; 37 grams fat; 19 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 9 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the cream to a boil in a large pot over medium-high heat, then simmer until reduced to 1½ cups. Add half the onion, plus the garlic, crushed red pepper, nutmeg, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, for 15 minutes.
- Step 2
Meanwhile, heat the oil in a large skillet over medium-high. Add the remaining onion and ½ teaspoon salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the sliced kale, a handful at a time, stirring to wilt after each addition. Stir in another ½ teaspoon salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
- Step 3
Uncover and grab a bunch of the greens with tongs to squeeze out any excess water. Transfer to pot with the cream mixture. Repeat with the remaining greens. Stir well to coat with the cream mixture, adding a splash of water if needed to make the sauce luscious. Season to taste with salt and pepper, and serve hot.
Private Notes
Comments
I just ate 2 pounds of kale. If that tells you anything about this recipe.
Cook the kale in the pot where it all will fit, and use the pan to make the cream sauce. Add sauce to kale.
Sounds delicious. Can this be frozen? How many days ahead can this be made and stored in the refrigerator?
This is delicious! I like better than the creamed braising greens recipe. Took two pans, but is easy enough. I added the sauce to the greens in the skillet. Used half and half. Served with Melissa Clark’s roasted chicken and figs recipe since our fig tree is producing right now. Lovely meal.
Made as per recipe and it was fantastic. Had a little bit of leftovers, so bulked with frozen spinach and a bit more cream, added cheese and baked. It was amazing.
This was good and interesting substituting Greek yogurt for cream.