Recipes
Carla Hall’s Creamed Kale
I love creamed spinach, so I figured I’d really love creamed kale. I was right! Because the leaves are so much sturdier, they don’t break down in the sauce or release much water. That means a more satisfying chew with each bite, and more nutrients, too. This may sound like a trendy take on a classic, but kale’s been a soul food staple for hundreds of years. Everyone’s figuring out now what we’ve known forever: Kale really is delicious.
Ingredients
- 2 cups heavy cream
- 1 yellow onion, finely chopped
- 4 garlic cloves, very thinly sliced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 bunches Tuscan kale (about 3 pounds), tough stems removed, leaves sliced ¼-inch thick
Instructions
- Bring the cream to a boil in a large pot over medium-high heat, then simmer until reduced to 1 1/2 cups. Add half the onion, plus the garlic, crushed red pepper, nutmeg, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, for 15 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high. Add the remaining onion and 1/2 teaspoon salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the sliced kale, a handful at a time, stirring to wilt after each addition. Stir in another 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
- Uncover and grab a bunch of the greens with tongs to squeeze out any excess water. Transfer to pot with the cream mixture. Repeat with the remaining greens. Stir well to coat with the cream mixture, adding a splash of water if needed to make the sauce luscious. Season to taste with salt and pepper, and serve hot.