When you see a creamed leafy green it’s usually spinach. But kale was on sale. Big sale. Almost free. And I had cream in the fridge. So, I ended up with creamed kale, which was delicious, and has a more interesting texture than creamed spinach, which is a more delicate green. Creamed kale will be a new household staple.
Kale is certainly getting a lot of attention, and it provides a ton of nutritional bang for the buck (even when it’s not on sale!). You can take out the thick stems of the kale before cooking them, but they pull off so easily once the kale has been boiled for 8 or so minutes.
- 3 large bunches kale
- 1 tablespoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 cup heavy cream
- Freshly ground black pepper to taste
- ⅛ teaspoon freshly grated nutmeg (optional)
- ¼ cup grated Parmesan
- Bring a large pot of water to a boil, and add about 1 tablespoon of salt. Add the kale (do this in batches if necessary) and boil, stirring occasionally for 8 minutes until the kale is fairly tender. Remove the kale with tongs, or drain in a colander. Cool until you can handle it comfortably and then pull off the thick stems, and roughly chop the kale.
- In a large pan over medium heat, melt the butter. Add the garlic and sauté for 1 minute until it turns golden. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Add the chopped kale, nutmeg (if using), Parmesan, and salt (if needed) and pepper. Bring the mixture back to a simmer and stir until the sauce becomes creamy and nicely coats the kale. Taste and adjust seasonings. Serve hot.
This is what Web M.D. has to say about kale, one of the most superfoods of recent years.
Kale comes from the cabbage family, which also includes broccoli, cauliflower, and collards. At just 33 calories, one cup of raw kale has:
Nearly 3 grams of protein
2.5 grams of fiber
generous amounts of Vitamins A, C, and K
Folate, a B vitamin that’s key for brain development
Did you know that there are different types of kale? There are many kinds of kale, and most major grocery stores should have at least one. When you buy kale, look for dark, crisp leaves. Before eating them, remove the leaves from the tougher stalks using your hands or a knife.