*Tip: The creamed kale can be refrigerated for 2 days. Reheat gently before topping with the crispy kale and serving.

View the full recipe at foodandwine.com

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Creamed Kale

Course Side Dish
Cook Time 40 minutes
Servings
servings
Ingredients
  • 3 1/2 lbs Tuscan kale 4 leaves left whole, the rest stemmed and chopped
  • 1/4 cup extra-virgin olive oil plus 1 tablespoon
  • kosher salt
  • pepper
  • 2 Tbsp unsalted butter
  • 2 white onions finely chopped
  • 1 1/2 cup heavy cream
  • 1 Tbsp Honey
Course Side Dish
Cook Time 40 minutes
Servings
servings
Ingredients
  • 3 1/2 lbs Tuscan kale 4 leaves left whole, the rest stemmed and chopped
  • 1/4 cup extra-virgin olive oil plus 1 tablespoon
  • kosher salt
  • pepper
  • 2 Tbsp unsalted butter
  • 2 white onions finely chopped
  • 1 1/2 cup heavy cream
  • 1 Tbsp Honey
Instructions
  1. Preheat the oven to 350°. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 15 minutes, until crispy. Let cool.
  2. Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
  3. Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve.
By | 2018-11-20T16:47:25+00:00 November 20th, 2018|Recipe|0 Comments