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Tender kale sauteed with onions, garlic, and tomatoes. In a thick and creamy asiago cheese sauce.
Creamed kale has been my latest obsession. Anytime I’ve had creamed spinach it always seemed really imbalanced. The wilted spinach always seemed overwhelmed by the cream, resulting in a heavy dish. This is pretty much the same but kale has a fighting chance. I used kale because it can be cooked for more than 5 minutes and still offer great texture and shape. The leaves are like campanelle pasta to an alfredo, it just holds sauce in at every ribbon. This dish was great by itself or served alongside fish or steak. Check out my tips and tricks below for the best-creamed kale. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CREAMED KALE
skip the flour: skip cornstarch and flour. half and half or cream work best here. the dairy slowly starts to tighten and thicken coating the kale similar to pasta. cornstarch and flour can be very noticeable in a dish like this so it’s best to avoid it altogether.
cook it: if you’re used to regular creamed spinach you know how quickly that dish comes together. for the kale on the other hand it needs a moment. adding the kale right after sauteing the vegetables gives the kales some contact with the hot pan. It also gives you time to build the sauce with the kale instead of folding it in the end.
cheese and butter last: cheese and butter are thickeners. you also don’t want high heat and fats like butter until the end because it can break your sauce and make it greasy. once the kale is at your desired tenderness remove the dish from the heat and add in the butter and cheese.
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