This recipe is dedicated to my friend Liz who writes the great blog Liz The Chef , and who upon learning of this dish in my Bittersweet Chocolate Tart post on Tuesday, said that as good as the tart looked, she was really looking forward to hearing more about my creamed kale.
How's that for a switch!
I ordered some creamed kale for the table the other night at one of Bobby Flay's Bar Americain restaurants, and it was so good that I practically snarfed the whole thing down myself. I knew as soon as I tasted it that I'd need to work up my own recipe so that I could make it at home. I've always been a fan of the old steakhouse standard creamed spinach, but this dish is even better in flavor, texture AND nutrition.
Not that I'm trying to sell this dish to you on its health benefits, I mean let's face it, it does have a cup of cream in it. But if you're looking for ways to make the cream you eat a little healthier, then kale trumps spinach every time. You could certainly cut the amount of cream in this dish if you wish, and you can adjust the texture to your liking as well. 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, et voila….baby food kale.
This is an easy and delicious side dish that will pair well with just about anything, and is a great way to get pickier kids to eat one of our favorite super-foods, kale.
Cheers – Steve
- 2 bunches Lacinato Kale, washed, dried, stemmed and cut into ribbons (curly kale would work just fine too)
- 2 tablespoons butter
- 1 medium yellow onion, minced
- 3 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes
- a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
- 1 cup heavy cream
- kosher salt and freshly ground black pepper to taste
- Fill a large bowl with ice water and set it aside.
- 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.
- 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. Season to taste with salt and pepper and remove from the heat.
- Serve as is, or process in a food processor to achieve the texture you desire.