The older I get, the more I find myself choosing savory over sweet especially when holiday side dishes are involved. Honestly, I’d happily build a plate of sides and skip the so-called “main event.” This creamed kale proves my point. I almost ate the whole bowl solo… and only shared because Lenny fought me for the final spoonful.
One of my favorite food memories goes all the way back to when I turned thirty and celebrated at the House of Prime Rib. The prime rib was fantastic, the martinis were dangerously strong, but the real star, for me, was the creamed spinach that was served on the side. While everyone else was asking for another slice of perfectly cooked prime rib, I was over there requesting seconds of this “new to me” side dish. It was pure comfort in a bowl.
This recipe is my riff on that unforgettable creamed spinach, and honestly, I think it might top the original. I like to pretend the kale makes it healthier, but let’s be real; it’s still drenched in butter and cream. And bacon. That’s also why it tastes amazing.
Tips to help make your creamed kale recipe the best it can be:
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- Remove the stems of the kale and blanch the leaves. Quickly cool them in icy cold water. This step helps keep the vibrant green color of the kale while slightly cooking the leaves.
- Dry the leaves using paper towels or really clean flour sack towels. This will enable the fat from the other ingredients to coat the leaves. Do not use flour sack towels that have been washed using fabric softener – gross flavor left on food.
- This is not the time to be on a diet. Use bacon as one of the fats as it gives the recipe great flavor. Do not use low-fat or no-fat dairy which will tend to make the recipe watery. Use the best heavy cream and butter you can find. I always use unsalted butter when cooking and then salt to taste the finished recipe.
- A pinch of smoked chili peppers adds depth to the recipe. I like to use Turkish Chile Flakes but use whatever is your favorite for a little heat.
- I use a fine sieve to add the flour to the recipe as this helps create a smooth and creamy sauce. Lump free!
- Ski the cheese; this recipe for Creamed Kale as does a recipe for Creamed Spinach does not ever use cheese. At least if you want to be a traditionalist.
Serve this Creamed Kale alongside prime rib or roasted pork tenderloin for an effortlessly elegant holiday meal.
Creamed Kale
This creamed kale recipe is an easy side dish that is great served alongside a roasted prime rib or chicken.
Ingredients
- 3 bunches kale, just over 2 pounds
- 1 small Meyer lemon, juiced
- 2 bacon strips, diced
- 3/4 cup yellow onion, minced
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/2 teaspoon Turkish chili flakes
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- kosher salt, to taste
- black pepper, to taste
Instructions
Wash the kale to remove any sand, dirt, or bugs. Destem each leave, then cut the leaves in half. I like to wash again to make sure the leaves are really free of dirt.
Bring a large pot of water to a boil. I use a dutch oven. Season with about a tablespoon of kosher salt.
Add the kale to the boiling water and let blanch for 1 1/2 minutes. Pour into a colander and immediately rinse with very cold water until the kale leaves have cooled down.
Wrap the kale leaves in paper towels and really dry. You may have to do this a few times to make sure the leaves are dry. Roughly chop the kale and using your hands toss with the lemon juice. Set aside.
In a large and deep frying pan cook the bacon over medium-low heat for three minutes.
Add the onions to the bacon and cook for another 3 - 5 minutes over medium-low heat until the onions are soft.
Add the garlic, butter, and chili flakes, stir.
Sift the flour over the bacon/onion mixture and stir to combine.
Add the heavy cream and stir until thickened over low heat. It should come together rather quickly. If it is too thick add a little more cream.
Stir in the kale and cook, stirring often for about 8 - 10 minutes until the kale is tender when tasted.
Season to taste with salt and pepper.
Serve.
Eat.