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
Scale
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
