California Creamed Kale Recipes

CREAMED KALE

Steps:

• Trim and discard stems from kale. Thoroughly wash and drain. Cut kale into 1/2-inch wide ribbons; set aside.
• For sauce, in a medium skillet, melt butter over medium heat. Add onion and cook about 5 minutes or until tender. Stir in flour. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese, nutmeg, and crushed red pepper, if desired. Keep warm.
• Meanwhile, bring an 8-quart Dutch oven or kettle of lightly salted water to boiling. Gradually add kale to boiling water; cook for 5 minutes or until tender. Drain well. Return to Dutch oven or kettle. Stir sauce into cooked kale. Heat through. Top with additional Parmesan and crushed red pepper if desired.

DELICIOUS CREAMED KALE WITH MUSHROOMS

Steps:

• Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

CREAMED KALE

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, hemp seeds, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside. Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

GARLICKY CREAMED KALE

Steps:

• Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
• To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

CALIFORNIA CREAMED KALE-FUHRMAN

Steps:

• Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
• Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

CREAMED KALE WITH PANKO TOPPING

Steps:

• Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
• Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

FUHRMAN'S CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
• Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
• Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

CALIFORNIA CREAMED KALE

Steps:

• Place Kale in a large steamer pot. Steam 10-20 minutes until soft. Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth. Place kale in colander and press with a clean dish towel to remove some of the excess water. In a bowl, coarsely chop and mix kale with the cream sauce. Note: Sauce may be used with broccoli, spinach, or other steamed vegetables.