Creamed Kale with Parmesan

Like creamed spinach, but with a little more substance.

Serving Size: 4 to 6

Creamed Kale with Parmesan / Sarah Crowder / Katie Workman /
Serve this hot – I like a lot of dishes meant to be eaten warm right out of the fridge, and revenge may be a dish best served cold (such a weird thought), but creamed kale is not.

This begs to be served up next to a juicy steak, a roast chicken, or a piece of seared or roasted fish.

Creamed Kale with Parmesan


  • 1 pound kale
  • 1½ cups heavy cream
  • Kosher salt and freshly ground pepper to taste
  • Pinch red pepper flakes
  • ½ cup finely grated Parmesan cheese

1. Bring a large pot of salted water to a boil.

2. Trim the tough middle rib from the leaves of kale, and roughly chop the leaves. Rinse them in a colander. Add them to the boiling water and boil for 5 minutes, until the kale is fairly tender. Drain in the colander, rinse with cold water, then use your hands to squeeze the kale and dry as you can.

3. Place the cream in the pot you used to cook the kale. Bring to a simmer over medium-high heat, and then lower the heat to medium and continue to simmer until reduced by about 1/2, about 4 minutes. Season with salt and pepper, and the red pepper flakes. Add the blanched kale and simmer, stirring often, until the cream sauce is further reduced and coats the kale, about 3 minutes. Stir in the Parmesan until the cheese is melted and everything is well blended.

4. Transfer to a serving bowl and serve hot.

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