Smoky Creamed Kale Recipes

CREAMED KALE

Creamed Kale image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

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.

CREAMED LACINATO KALE

Creamed Lacinato Kale image

This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped
Kosher salt
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 cups heavy cream
1 cup finely grated Parmesan
1/2 cup grated Gruyere
1 tablespoon Worcestershire sauce
1/4 teaspoon red chile flakes
1/4 teaspoon ground nutmeg
Zest and juice from 1 small lemon
1 cup panko breadcrumbs, toasted

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

GARLICKY CREAMED KALE

Garlicky Creamed Kale image

Provided by Guy Fieri

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 pounds fresh kale
Kosher salt
1 tablespoon unsalted butter
1 tablespoon minced fresh garlic
3 cups heavy cream
Freshly cracked black pepper
1/2 cup finely grated Parmesan
1/8 teaspoon freshly grated nutmeg

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.

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