Creamed Kale

Kale is the vegetable of the moment. It's a super food with fiber, protein, folate and vitamins. But some people find its furrowed, green leaves unapproachable - even those among us who add it to daily smoothies. This preparation takes away the slightly bitter taste and the cheese adds a salty kick. It's certainly not kale in its healthiest form. But the holidays beg for rich food. You have my permission to indulge! Toss a handful of warm, crisp bits of bacon on top to really celebrate. Happy Thanksgiving!

Creamed Kale


  • 2 lbs. kale, center stalks removed
  • 4 tbsp. unsalted butter
  • 1 c. heavy cream
  • 1/8 tsp. ground nutmeg
  • Kosher salt and freshly ground pepper
  • 1/2 c. grated cheese (try ricotta salata, Gruyère or Parmesan)


  • 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.
  • Sprinkle with cheese.
Creamed Kale

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