Something funny has been happening this winter — kale has become a staple in my refrigerator. A week rarely passes when I don’t buy a bunch, either from the farmer’s market or during a Whole Foods run. It’s a combination of being drawn to the purported health benefits of kale, admiring its ruffled appearance and just plain liking the taste. Kale has a savory heartiness that doesn’t contain the metallic tones of spinach or the sometimes bitter flavors of collards or mustard greens.
Sometimes I make kale chips or crispy kale (google and you’ll find a kajillion recipes — one of these days I might even get around to posting my recipe, but it usually gets eaten too fast to take pictures), but more often, especially when my kale buying enthusiasm and my cooking time do not overlap, I end up making this creamed kale. It can be made with wilted greens, which is a plus in the flexibility department, and is easy and delicious to boot. In fact, if you’ve been paying attention round these parts, you may have noticed creamed kale keeping company with Lamb Top Round and Pommes Anna on New Year’s Eve, or setting off this chicken sausage casserole. It’s a versatile and hearty dish, and one that has become a regular in my kitchen.
Recipe
Creamed Kale
Adapted from Saveur
1 bunch kale
1/2 c. chicken broth
pinch salt
1/3 c. heavy cream
pinch sugar
Wash the kale and remove most of the tough stem from each leaf. (I usually run a knife along the back). Chop the kale into rough ribbons.
In a medium saucepan, combine the kale with the salt and chicken broth. Cook over medium heat, stirring frequently, until the kale is wilted and the chicken stock has been absorbed or evaporated — the pan should be almost dry.
Add the cream and the sugar and cook until the cream is mostly absorbed and coating the kale. This won’t take long.
Serve with almost anything, and ignore the fact that you’re eating heavy cream because after all, it’s kale. It couldn’t get much healthier, right?
Kale is one of my favorite veggies so I am always looking for new ways to cook it up (or down!). This look yum! I make a dairy-free creamed spinach that uses pureed white beans to create the creamy affect that cream usually does. http://www.thegreenchiclife.com/2009/11/08/seared-scallops-with-creamed-spinach/
Great side dish for any meal!
I did a post on Kale Chips on my blog a few weeks ago! Ever since I discovered these goodies, I buy kale at the grocery store every time I go. But honestly, I haven’t branched out of anything besides these chips b/c they are heavenly! Thanks for a new kale recipe!!
I too have discovered kale this winter. Your recipe is on the menu for the weekend. Where have I been that I missed this great winter veggie?! It’s good in white bean soup too…
i feel like i’m the last person to have discovered kale. i recently tried it in a salad and oh man yum! creamed kale sounds even better!
Gosh, you and me both! Kale has become a welcomed staple around here too. Love my kale chips, wish a batch was always near by. Your creamed kale looks great! I am one of the many with the nifty post on “Super Fit Kale Chips.”
This is my perfect recipe, something healthy with cream all over it…
I’ve been finding kale at my local markets more this winter as well. I don’t usually cook with kale, but I really like how simple to make this dish is. Looks like it would make a great side dish for just about any type of meat.
I hadn’t thought about creaming up the lovely green. Thanks expanding its use. I generally eat kale sauteed quickly in olive oil and garlic. It’s a great bed for curries, beans, grilled meats, etc.
i’m such a huge, huge fan of kale. your creamed version sounds amazing.
I too have recently become addicted to kale, it is a weekly staple for us as well. I still haven’t made kale chips, it is on the list! I love the idea of creamed kale as well, I will have to give that a try very soon!
This is on my menu tonight – thanks for the idea.
I love kale! Underappreciated by some, but I adore it.
Kate to the rescue again! Just happen to have all the ingredients for creamed kale! Thanks a million!
Kale with Egg and Toast Recipe // Oct 24, 2011 at 12:36 pm
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