~ Creamed Kale ~ My Way

Cassie *


Since we love creamed spinach, I decided to try creaming kale. I was not disappointed. It turned out just as I had planned. No bitterness, just a comforting creamy, fresh flavor. If you don't normally like kale, I believe this recipe will change your mind.


★★★★★ 1 vote

3-4 Doubling recipe if needed
10 Min
15 Min


  • 1 Tbsp
    olive oil
  • 1/2 lb
    fresh kale, cleaned and harder stems removed
  • 3 Tbsp
    butter, unsalted
  • 1/8 c
    fine diced red onion
  • 2 clove
    garlic, minced
  • 1/8 c
  • 3/4 c
  • 1/4 c
  • A
    couple pinches nutmeg
  • 1/2 tsp
  • Pinch
    of pepper
  • Pinch
    red pepper flakes - optional

How to Make ~ Creamed Kale ~ My Way


  1. In a Dutch oven over med heat, add oil...when warm add kale. Cook until wilting and a brilliant green, stirring occasionally. Will take just a few minutes.
  2. Remove from heat and place on a cutting board. Chop into smaller pieces and remove any remaining hard stems.
  3. In a deep skillet, melt butter. To the butter add onion and garlic. Cook just until tender. Whisk in the flour. Cook for 1 minute.
  4. Add the kale, toss with cream mixture, simmer a few minutes to warm through.

    Serve immediately.
  5. Whisk in milk and cream, seasonings, then bring to a boil, cook and stir until thickened. Adjust seasonings if needed.

Printable Recipe Card

About ~ Creamed Kale ~ My Way

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #easy #creamed #kale

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