If you’re on the hunt for a side dish that’s comforting, rich, and packs a serious veggie punch, you’ve got to try this Cheesy Creamed Kale Recipe. I absolutely love how this turns out every single time — velvety soft kale swimming in a dreamy cheesy sauce topped with crispy, buttery panko crumbs. Trust me, once you try this, kale will never just be a boring green side again!
Why You’ll Love This Recipe
- Comfort Food Upgrade: Takes humble kale and turns it into a creamy, cheesy side that feels like a hug on a plate.
- Textural Delight: The crispy toasted panko topping adds the perfect crunch to balance out the creaminess.
- Simple Ingredients: You probably already have most of these staples in your kitchen.
- Family Approved: My family goes crazy for this, and it converts even the most skeptical kale eaters!
Ingredients You’ll Need
Every ingredient in this Cheesy Creamed Kale Recipe plays a role to elevate kale’s earthy taste. The cream cheese and fontina create a luscious sauce, while lemon brightens everything up. And that toasted panko topping? It’s my secret weapon for adding crunch.
- Kale: Choose fresh, firm leaves without yellow spots; removing the tough stems makes for a better texture.
- Olive oil: Adds richness and helps soften the kale when massaging it.
- Kosher salt & black pepper: Essential for seasoning and balancing flavors.
- Balsamic vinegar: Adds a subtle tang and complexity to the greens.
- Unsalted butter: For toasting the panko and enriching the dish.
- Panko bread crumbs: Gives a crispy topping that contrasts with the creamy kale.
- Lemon: Both zest and juice add fresh brightness to cut through the richness.
- Cream cheese: Melted in to make the kale irresistibly creamy.
- Fontina cheese: Melts beautifully with a mild, nutty flavor (white cheddar can be a fun twist).
- Heavy cream: Rounds out the sauce’s texture for that indulgent finish.
Variations
I love experimenting with this Cheesy Creamed Kale Recipe. Feel free to tweak it to suit your taste or add different textures. After all, the best recipes are the ones you make your own!
- Spicy Kick: Add a pinch of red pepper flakes while sautéing for a little heat — I did this once for a game day dish, and everyone loved it.
- Cheese Swap: Try sharp cheddar or smoked gouda for a different cheesy twist.
- Make it Vegan: Use a dairy-free cream cheese and plant-based cream; just toast the panko with olive oil instead of butter.
- Add Crunch: Mix in toasted nuts like pecans or walnuts for a heartier texture.
How to Make Cheesy Creamed Kale Recipe
Step 1: Massage the Kale to Soften It
Start by tossing the chopped kale with half of the olive oil and a good pinch of kosher salt in a big bowl. Then massage the kale for 2-3 minutes — seriously, roll up your sleeves here! This step breaks down the kale’s toughness, making it more tender and easier to cook later. You’ll notice it darkens and softens, which tells you you’re on the right track.
Step 2: Sauté and Slowly Wilt the Kale
Heat the rest of the olive oil in a large pot or Dutch oven over medium heat. Add the kale in batches, stirring to wilt it down. Cover and cook on medium-low for about 20-30 minutes, stirring every few minutes so it cooks evenly without burning. You want the kale soft but not brown; if it starts to brown, just turn down the heat. Towards the end, stir in the balsamic vinegar — it adds this little punch of tang that really brightens the greens.
Step 3: Toast the Panko for the Perfect Crunch
While the kale simmers, melt the butter in a small skillet over medium-high heat. Add the panko crumbs, season with salt and pepper, then stir and sauté until golden brown — about 3 minutes. The toasty aroma is amazing and will make your whole kitchen smell fantastic. Stir in the lemon zest right at the end and take it off the heat to keep that fresh citrus pop.
Step 4: Melt in the Cheeses and Finish with Lemon & Cream
Lower the heat to low and add small pieces of cream cheese to the pot, stirring continuously so it melts evenly into the kale. Once smooth, stir in the grated fontina, lemon juice, and heavy cream. Let everything combine for about a minute until the fontina melts into a silky sauce. This stage is when the kale really transforms into something indulgent — it’s like spinach dip but better because it’s kale and extra cheesy!
Step 5: Serve with a Crispy Crunch
Transfer your creamy kale to a serving bowl and generously sprinkle the toasted panko bread crumbs on top for that amazing texture contrast. Serve hot and watch everyone go back for seconds!
Pro Tips for Making Cheesy Creamed Kale Recipe
- Massaging Matters: Don’t skip massaging the kale—it really softens the leaves and cuts down on the cooking time.
- Low and Slow Cooking: Patience is key—cooking the kale slowly on low heat prevents bitterness and helps develop richer flavors.
- Cheese at Room Temperature: Let your cream cheese sit out before adding; it melts faster and blends smoothly for that perfect sauce.
- Watch the Panko Closely: Panko burns quickly—stir constantly and remove from heat as soon as it’s golden.
How to Serve Cheesy Creamed Kale Recipe
Garnishes
I love finishing this dish with a little extra lemon zest and a sprinkle of freshly cracked black pepper on top. Sometimes I toss in a handful of toasted pine nuts for a nutty crunch, which really elevates the presentation. Fresh herbs like parsley or chives also add a pop of color and brightness.
Side Dishes
This cheesy creamed kale makes a stellar side for roasted chicken, grilled steak, or even alongside your favorite pasta. I often serve it with garlic mashed potatoes to make a cozy, comforting feast that my whole family adores.
Creative Ways to Present
For holiday dinners or special occasions, I sometimes serve the creamed kale in individual ramekins topped with panko, then broil them briefly to crisp the topping even more and create a golden crust. It’s such a fun way to dress it up and impress guests!
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I’ve found it tastes even better the next day once all those flavors have melded together, so it’s a great recipe for meal prep.
Freezing
I’ve frozen cheesy creamed kale successfully a couple of times. Just cool it completely, freeze in freezer-safe containers, and thaw overnight in the fridge before reheating. While the texture changes slightly after freezing, the flavor stays just as delicious.
Reheating
When reheating, I like to warm it gently in a skillet over low heat, stirring frequently. Adding a splash of cream or milk helps loosen the sauce so it’s creamy again. The panko topping is best added fresh just before serving to keep its crunch.
FAQs
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Can I use other greens instead of kale in this recipe?
Absolutely! While kale’s hearty texture shines here, you can use other tough greens like collard greens or Swiss chard. Just keep in mind those greens might cook quicker or need slight adjustments in cooking time.
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What can I substitute for fontina cheese?
If you can’t find fontina, white cheddar is a great alternative and brings a sharper flavor. Gruyère or Monterey Jack also melt beautifully and work well in this cheesy creamed kale.
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How do I prevent the kale from tasting bitter?
Massaging the kale with olive oil and salt before cooking softens the leaves and reduces bitterness. Plus, cooking it low and slow helps mellow out any harsh flavors.
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Can I make this recipe dairy-free?
Yes! Swap the butter for olive oil, use a vegan cream cheese and plant-based cream, and toast the panko in oil instead. The texture will change a bit, but it’s still delicious.
Final Thoughts
I used to struggle finding a kale recipe that my whole family would enjoy, but this Cheesy Creamed Kale Recipe changed the game for us. It’s rich, indulgent, and surprisingly simple to make, which ticks all my boxes. The way the crispy panko topping contrasts with the creamy, cheesy kale is honestly addicting. If you want to give kale a delicious upgrade, I wholeheartedly recommend making this — it might just become your new favorite side dish like it did for me!
Print
Cheesy Creamed Kale Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Cheesy Creamed Kale is a luscious, creamy side dish featuring tender kale wilted to perfection and enriched with cream cheese, fontina cheese, and a touch of heavy cream. Toasted panko breadcrumbs seasoned with lemon zest add a delightful crunch, making this recipe a comforting yet sophisticated take on traditional creamed greens.
Ingredients
Kale Preparation
- 3 lbs kale (roughly 3 to 5 large bunches), stems removed and leaves roughly chopped into 1 inch pieces
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 lemon, zested and juiced
For Cooking
- 3/4 cup olive oil, divided
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
Cheese and Cream
- 8 ounces cream cheese, at room temperature
- 8 ounces grated fontina cheese (white cheddar also delish)
- 1/2 cup heavy cream
Instructions
- Massage the Kale: In a large bowl, combine kale with 1/2 cup olive oil and sprinkle with kosher salt. Massage the kale vigorously for 2 to 3 minutes until it begins to soften and wilt slightly.
- Cook the Kale: Heat the remaining 1/4 cup olive oil in a very large pot or Dutch oven over medium heat. Add the massaged kale in batches, stirring as you go to help wilt the leaves. Cover the pot and cook on medium-low heat, stirring every few minutes. Continue cooking until the kale is tender and soft, approximately 20 to 30 minutes. Add the balsamic vinegar and stir to combine. If the kale begins to brown, reduce the heat to low and continue cooking gently.
- Prepare the Toasted Panko: While the kale cooks, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs, season with salt and freshly cracked black pepper, and sauté while stirring continuously for about 3 minutes or until the crumbs turn golden brown. Stir in the lemon zest, then remove from heat and set aside.
- Melt the Cream Cheese: Lower the heat on the kale to low. Add the cream cheese in small pieces to the pot and stir continuously until fully melted and incorporated into the kale mixture.
- Add Fontina and Cream: Stir in the grated fontina cheese, lemon juice, and heavy cream. Cook together over low heat for about 1 minute until the fontina melts smoothly into the kale, creating a creamy texture.
- Serve: Transfer the cheesy creamed kale to a serving dish and sprinkle the toasted panko breadcrumbs evenly over the top before serving for a crunchy, zesty finish.
Notes
- Imagine your favorite restaurant spinach dip transformed into a hearty, cheesy side dish by substituting kale for spinach — you truly can’t go wrong with this comforting recipe!
- Massaging the kale with olive oil and salt helps break down the fibrous leaves, making them more tender and palatable.
- Cooking the kale low and slow allows for tenderization without unwanted bitterness or burning.
- Fontina cheese provides a creamy melt, but white cheddar can be substituted for a sharper flavor.
- To make it gluten-free, replace panko bread crumbs with gluten-free breadcrumbs or omit the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 3 g
- Sodium: 407 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg
