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Creamed Kale

Servings: 8

I love creamed spinach, so I figured I’d really love creamed kale. I was right! Because the leaves are so much sturdier, they don’t break down in the sauce or release much water. That means a more satisfying chew with each bite and more nutrients, too. This may sound like a trendy take on a classic, but kale’s been a soul food staple for hundreds of years. Everyone’s figuring out now what we’ve known forever: Kale really is delicious.


  • 2 cups heavy cream
  • 4 cloves garlic, very thinly sliced
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly grated nutmeg
  • 1 medium yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. vegetable oil
  • 3 bunches Tuscan kale (about 2 lb.), tough stems removed, leaves cut into 1/4-inch slices

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 55
  • Sodium (mg): 1710
  • Carbohydrates (g): 62
  • Fiber (g): 12
  • Sugar (g): 7
  • Protein (g): 36


  • Bring the cream to a boil in a large pot over medium-high heat. Boil until reduced to 1-1/2 cups. Add the garlic, pepper flakes, nutmeg, half of the onion, 1 tsp. salt, and 1/4 tsp. pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the remaining onion and 1/2 tsp. salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the kale, a handful at a time, stirring to wilt after each addition. Stir in 1/2 tsp. salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
  • Uncover. Grab a bunch of the greens with tongs, and squeeze out any excess water. Transfer to the cream mixture. Repeat with the remaining greens, squeezing out excess water. Stir well to coat with the cream mixture. Serve hot.


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