I love creamed spinach. Who doesn’t really? It feels healthy because you’re eating spinach, but tastes amazing because it’s full of cheese and cream. Perfect. I figured kale would also be good creamed so looked up recipes for creamed spinach. They all involved making roux and white sauces and, quite frankly, I didn’t want to put that much effort in. So, I decided that I could make creamed kale with cream cheese, onion, salt and pepper. It worked well. But, then, I’m a cream cheese nut so I would probably think cream cheese on old shoes tastes good.
This is tasty as either a side dish for a meat like steak or chicken or as a topping for pasta or rice. It doesn’t keep very well, so I recommend making as much as you plan to use for one meal and not trying to get leftovers out of it.
3 TB olive oil
1/4 bunch kale
1/4 yellow onion, diced
3oz cream cheese
Salt and Pepper to taste
Yield: 4 servings (side dish servings)
TKT: 20 minutes
- Wash kale thoroughly.
- Heat oil in skillet.
- Add onion to hot oil and sauté until onion is transparent (4-5 minutes).
- Add kale to skillet and salt and pepper to taste.
- Cook until kale is wilted and tender (5-6 minutes).
- Turn off the heat.
- Stir in the cream cheese until completely melted and thoroughly mixed in.
- Serve hot.
Suggested additions, substitutions and variations:
-This recipe would work well for creamed spinach as well, but you’d need to use twice as much spinach since it wilts more than kale.
-I recommend using regular cream cheese. I think the light stuff won’t stand up as well to the kale flavor.