Cream of kale is oh so good! From the vibrant green of the kale to the creaminess and pop of garlic. What is there not to like?
Calling all kale lovers to the stage….
This right here….this recipe right here…..leaves you speechless!
Have you ever been to a steakhouse and seen kind of like the same veggies options? Usually cream of spinach, Brussel sprouts, broccoli, grilled asparagus, or some type of salad? Well…..how about adding this cream of kale to your home edition steakhouse? It’s creamy, it’s spicy, and darn delicious!
Cream of Kale Ingredients
Alright lets break down the ingredients to this incredible cream of kale.
- Kale – Well…this recipe would not exist without the use of kale. We used baby kale because it has a milder flavor and is more tender than the adult kale.
- Leeks – Leeks are a vegetable related to onions. The taste of a leek is slightly sweet with a delicate texture and flavor. Unlike onions, leeks are little bit more pricey. A leek looks very similar to a scallion or green onion. The only difference being the size (leeks are larger). If you cannot find leeks, feel free to use green onions instead.
- Nutmeg – This spice may seem like a dessert spice, but we assure you it’s needed! It brings to the table a warm nutty flavor that’s simply amazing!
- Heavy Cream – Well…this dish would not have its name without the heavy cream. It creates the creaminess needed to call this dish “cream of kale”.
- Garlic – For more texture instead of using minced garlic, we thinly sliced the garlic. Garlic cloves is like one of those staples that simply add to the aroma of a dish.
- Cheese – We love cheese….how about you? The cheese is added last right before serving.
- Seasoning – Seasoning makes this recipe pop! From the salt to the red pepper flakes….it’s all a MUST. So please don’t forget the seasoning.
Interested in my veggie recipes? Check out the links below:
- French Green Beans
- Garlic Broccolini
- Cauliflower Mash
- Lemon Garlic Asparagus
- Kale Caesar Salad
- Roasted Brussel Sprouts
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Cream of Kale
Cream of kale is oh so good! From the vibrant green of the kale to the creaminess and pop of garlic.
Ingredients
- 12 oz. Baby Kale
- Kosher salt
- Freshly ground black pepper
- 5 Garlic cloves thinly sliced
- 2 tbsp. Extra Virgin Olive oil
- 1 tsp Red pepper flakes
- ½ tsp Freshly grated nutmeg
- ¼ cup Parmigiano Reggiano for serving
- 2 Leeks* cut in half lengthwise
- 2 cups Heavy cream
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the leeks and a pinch of salt. Stir often and cook for 1 minute.
- Reduce the heat and add the garlic. Sauté until golden (approximately 1 minute).
- Add the cream, red pepper flakes, nutmeg, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Stirring often, cook for 10-15 minutes.
- Add in the baby kale. Taste and adjust the seasoning. Cover the skillet and allow to cook for 5-10 minutes or until tender. Sprinkle the cheese on top and serve hot.
Notes
* For the leeks, use only the white and light green parts. Cut the leeks in half lengthwise, and make sure it’s clean and thinly sliced.