Mohamed Shili This delicious and creamy creamed kale recipe from Bobby Flay is a quick and easy side dish that’s perfect for any meal. With simple ingredients like kale, butter, and cream, this dish brings a rich, savory flavor that pairs wonderfully with meats or can be enjoyed on its own. It’s the ultimate comfort food!
Ingredients Needed:
- 2 pounds kale, center stalks removed
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground pepper
How To Make Creamed Kale?
- Blanch the Kale: Bring a pot of lightly salted water to a boil. Blanch the kale until tender, then rinse in ice water. Drain the kale well and cut it into 1.25 cm ribbons.
- Cook the Kale: In a large sauté pan, melt the butter over medium heat. Add the kale, cream, and nutmeg.
- Simmer: Reduce the heat to low and cook for 5 minutes, stirring occasionally, until the cream has reduced and thickened.
- Season: Season with salt and freshly ground pepper to taste.
Recipe Tips:
- Use Fresh Kale: Always use fresh kale for the best texture and flavor. Wilted or older kale can become tough and bitter.
- Don’t Overcook the Kale: Blanch the kale just until tender to keep it bright and flavorful.
- Adjust Cream to Taste: If you prefer a richer dish, add more cream. For a lighter version, use less cream or substitute with half-and-half.
- Add Cheese for Extra Flavor: Sprinkle-grated Parmesan or cheddar over the kale for a savory, cheesy twist.
- Season Well: Don’t skip the salt and pepper! They bring out the natural flavors of the kale and cream.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover creamed kale to cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Reheat: Warm the creamed kale in a pan over low heat, stirring often, and add a little extra cream if it’s too thick.
Nutrition Facts:
- Calories: 260 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 6g
Try More Bobby Flay Recipes:
- Bobby Flay’s Creamed Kale
- Bobby Flay Beef Wellington
- Bobby Flay Shrimp Tacos
- Bobby Flay Cranberry Chutney
Creamed Kale
Description
This delicious and creamy creamed kale recipe from Bobby Flay is a quick and easy side dish that’s perfect for any meal. With simple ingredients like kale, butter, and cream, this dish brings a rich, savory flavor that pairs wonderfully with meats or can be enjoyed on its own. It’s the ultimate comfort food!
Ingredients
Instructions
- Blanch the Kale: Bring a pot of lightly salted water to a boil. Blanch the kale until tender, then rinse in ice water. Drain the kale well and cut it into 1.25 cm ribbons.
- Cook the Kale: In a large sauté pan, melt the butter over medium heat. Add the kale, cream, and nutmeg.
- Simmer: Reduce the heat to low and cook for 5 minutes, stirring occasionally, until the cream has reduced and thickened.
- Season: Season with salt and freshly ground pepper to taste.
Notes
- Use Fresh Kale: Always use fresh kale for the best texture and flavor. Wilted or older kale can become tough and bitter.
- Don’t Overcook the Kale: Blanch the kale just until tender to keep it bright and flavorful.
- Adjust Cream to Taste: If you prefer a richer dish, add more cream. For a lighter version, use less cream or substitute with half-and-half.
- Add Cheese for Extra Flavor: Sprinkle-grated Parmesan or cheddar over the kale for a savory, cheesy twist.
- Season Well: Don’t skip the salt and pepper! They bring out the natural flavors of the kale and cream.
Creamed Kale