Carla Hall’s Creamed Kale
Updated November 25, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups heavy cream
1 yellow onion, finely chopped
4 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper
½ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3 bunches Tuscan kale (about 3 pounds), tough stems removed, leaves sliced ¼-inch thick
Nutritional analysis per serving (6 servings)
16 grams carbs; 90 milligrams cholesterol; 406 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 37 grams fat; 1 gram trans fat; 10 grams fiber; 779 milligrams sodium; 9 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the cream to a boil in a large pot over medium-high heat, then simmer until reduced to 1 ½ cups. Add half the onion, plus the garlic, crushed red pepper, nutmeg, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, for 15 minutes.
- Step 2
Meanwhile, heat the oil in a large skillet over medium-high. Add the remaining onion and ½ teaspoon salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the sliced kale, a handful at a time, stirring to wilt after each addition. Stir in another ½ teaspoon salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
- Step 3
Uncover and grab a bunch of the greens with tongs to squeeze out any excess water. Transfer to pot with the cream mixture. Repeat with the remaining greens. Stir well to coat with the cream mixture, adding a splash of water if needed to make the sauce luscious. Season to taste with salt and pepper, and serve hot.
Private Notes
Comments
I just ate 2 pounds of kale. If that tells you anything about this recipe.
Cook the kale in the pot where it all will fit, and use the pan to make the cream sauce. Add sauce to kale.
Sounds delicious. Can this be frozen? How many days ahead can this be made and stored in the refrigerator?
Absolutely love this recipe! I’ve made it twice. I think it’s an awesome alternative to spinach. I do think a little add of some Parmesan cheese (1/4 cup) rounds out the dish.
Excellent! Fresh, rich, luscious. I swapped the cream for half and half and the dish looked the the photo but tasted even better. I served this along side blackened salmon and Pableaux’s skillet cornbread for Mardi Gras. I will now make this on repeat. Thank you Ms Hall!!!
I think the nutmeg was a genius touch! I didn't have cream, so I used Greek yogurt and ricotta cheese thinned with pasta water instead. Delicious!