Creamed Kale
Zwilling
4
10 minutes
15-20 minutes
American
Sides
A spin-off of the old steakhouse classic, this easy recipe is a perfect side dish for any occasion. Made with fresh kale in rich a creamy sauce, topped with zesty parmesan cheese - the perfect way to sneak those veggies in! Serve alongside a classic roasted chicken or with a juicy steak and baked potato.
Recipe by Zwilling
Ingredients
2 Bunches Kale
- 1 ½ Tbsp. Unsalted Butter
3 Garlic Cloves
¾ C. Heavy Cream
- ¼ cup Grated Parmesan
- 1/8 tsp. Ground Nutmeg
- Salt and Pepper
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Staub Braiser
Staub Ceramic Baking Dish
Zwilling Knife
Staub Serving Spoon
Directions
Remove the kale leaves from the ribs. Using a sharp knife, cut the kale into 3 inch pieces. Slice the garlic.
In a large pan, melt the butter. Add the garlic and cook until soft and fragrant. Add the kale and a splash of water cover with a lid. Allow the kale to steam and soften, about 7 minutes.
- Once the kale is tender drain out any excess water. Add the cream to the pan. Bring to a simmer and stir in the parmesan cheese. Season with salt, pepper, and nutmeg. Continue to cook until the cream has thickened, and the kale is coated.
Optional: Keep in the *Staub Braiser (remove glass lid) or transfer to a baking dish. Sprinkle more parmesan on top and place in broiler, until cheese is melted and slightly golden.