My favorite side dish in restaurants is creamed spinach. There’s just something about it that I crave. And lucky for me, it’s not hard to make at home. But spinach is a little fussy – it goes mushy in the fridge really quickly, so I don’t have it on hand unless I’m cooking it that day. But kale on the other hand … that hearty veggie will hang out in your fridge for a few days without appreciable loss of texture or taste. So I had 2 bunches of curly kale hogging space in my fridge and decided to see if I could cream it. In short, yes I did! Creamed Kale for dinner!
Use whatever hearty green you have – kale, chard, or spinach. If you are using spinach, just wash and blanch it quickly. Kale and chard need more time in the pot to soften up, so plan accordingly. I made this with one part whole milk and one part half-and-half, but I think next time I can just use whole milk. If you like a richer flavor, use all half-and-half. As for the onion, I used just a regular brown onion. I think a sweet variety would be even better, so if you see Vidalias or Walla Wallas, pick one up! Also, I left it out, but you can certainly add a little (or a lot, your choice) grated parmesan cheese to garnish. Ready to check it out? Let’s go!
Creamed Kale
(serves 2 as a side dish)
Ingredients:
- 2 bunches kale, any kind, or chard, or spinach (see note above if using spinach)
- 1 onion
- 3 tablespoons butter, divided
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1 teaspoon corn starch
- salt and pepper
- 1/8 teaspoon grated nutmeg
Directions:
- Set a large pot of water to boil. Prepare the kale: tear out the tough center stem, and tear the leaves into bite-sized pieces. Wash well.
- Slice the onion as fine as possible – you want thin strings. In a large pan, cook the onions in 2 tablespoons of butter, stirring to make sure they don’t burn.
- Boil the kale for about 3 or 4 minutes. You don’t want it too soft – a little chew is nice. Remove to an ice bath. When cool enough to handle, squeeze out as much water as possible from the kale.
- When the onions are soft and browning, add the kale to the pan. In a bowl, whisk together the milk, half-and-half, and cornstarch. Pour over kale and onions and stir to incorporate. Turn the heat down to medium low and simmer for 3 minutes until thick and creamy. Season with salt, pepper, and nutmeg. Stir in last tablespoon of butter, then serve hot.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
About Dana Kim
