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Creamed Kale (my Thanksgiving FAVORITE)


I LOVE THIS RECIPE. I would eat this all the time. Well, we do eat it a lot.


The fat is real in this recipe, so do not combine your dinner with a big side serving of starch when you have this! This goes fantastic with any protein - grilled salmon, roasted chicken, seared steak. When you combine high-fat and high-carb in the same dinner, it's way more caloric and macro energy than you need and you will end up storing fat. This recipe is so delicious, eat keto for the day and enjoy.


3 bunches of kale looks like a lot but it shrinks when you blanch it. This serves about 4. Makes great leftovers!


Ingredients:

3 bunches raw green curly kale

1 T salt

1 cup heavy cream

4 T chopped garlic

4 T butter (1/2 stick)

Ice

Optional toppings: parmesan cheese, sliced almonds, red pepper flake, lemon wedges or panko bread crumbs.



Make it:

Step 1. Tear the kale off of the rigid center stem. Keep the kale and toss the stems.


Step 2. Boil a big pot of water and add 1 T salt


Step 3. Prepare a big bowl of ice water (3 cups ice and 3 cups water)


Step 4. Blanch the kale. In 2 batches, add the kale to the boiling, salted water and then fish it out after about 30 seconds and put into the ice water bath. Let rest in the ice water a few minutes.


Step 5. Transfer the blanched and cooled kale to a clean dish towel to drain.


Meanwhile: Step 6. Dump the hot water from the pot and add the butter and garlic. Bring to a melting point but do not brown. Add the heavy cream and salt and pepper to taste.


Step 7. Reduce the heat to a simmer and stir constantly with a wooden spoon. DO NOT BOIL. Just let it simmer while you stir. In about 5 minutes your cream will thicken and smell amazing. (This doesn't work with half and half. If you only have that, see note below)


Step 8. Squeeze out the excess water from the kale. Roughly chop the drained kale and add in batches to the simmering cream sauce. Stir and let simmer another minute or two.

This keeps well and is great to make ahead because then the sauce thickens. Drain and squeeze the kale well or you will get watery sauce! Top with toasted panko, sliced almonds, parmesan cheese, a lemon wedge or red pepper flakes. (Any or all of these!)


 


NOTE: If you only have half and half or your cream doesn't thicken, you can make a slurry with 1 T flour, arrowroot starch or cornstarch in 1/4 cup cold water. Before you add the kale, add this slurry slowly while your cream is simmering and simmer until thickened.

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2 Comments


Look forward to trying this when Tommy is home, thank you!

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Looks yummy and I have an abundance of curly kale! The heavy cream and butter has got to make it yummy! Anxious to try it.

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