Creamed Curly Kale

READY IN: 25mins
Recipe by sofie-a-toast

delicious side - adapted from Oui, Chef. If you want the dish a little on the chunky side, just sauté the blanched kale ribbons with the onion, garlic and cream and serve it up like that. If you want it a bit smoother, after cooking give it a few quick pulses in your food processor (that's what we did). If you want it fully pureed like a traditional creamed spinach, let it run for a good 20-30 seconds in your processor.

Top Review by Elmotoo

I cut this way back for just 2 people. My daughter, The Picky One, who doesn't like kale, said it's the best kale she's ever had. So, there ya have it! Made for CQ '15, Munching Minions.

Ingredients Nutrition

Directions

  1. Fill a large bowl with ice water and set it aside.
  2. Set a large stock pot full of salted water to boil over high heat. Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes. Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color. Let cool, then drain the kale in a large colander. Squeeze any excess water out of the kale and set it aside.
  3. Melt the butter in a large skillet over medium heat and add the minced onion. Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes. Add the kale and the cream and turn the heat to medium-high. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes. Melt in Parmesan. Season to taste with salt and pepper and remove from the heat.
  4. Serve as is, or process in a food processor to achieve the texture you desire.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a