Creamed Kale

This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 3 1/2

    pounds Tuscan kale, 4 leaves left whole, the rest stemmed and chopped

  • 1/4

    cup plus 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Pepper

  • 2

    tablespoons unsalted butter

  • 2

    white onions, finely chopped

  • 1 1/2

    cups heavy cream

  • 1

    tablespoon honey

Directions

Preheat the oven to 350°. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 15 minutes, until crispy. Let cool. Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes. Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve. Make Ahead The creamed kale can be refrigerated for 2 days. Reheat gently before topping with the crispy kale and serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: