Why It Works
- Blanching kale in generously salted water simultaneously softens and seasons the leaves.
- Thoroughly drying the kale after blanching prevents the sauce from becoming watered down and ensures the cream clings to every leaf.
- Stirring in cream cheese along with the Parmesan enriches the sauce and adds a subtle tang.
There’s a reason steakhouses always put creamed spinach on the menu: It’s silky, rich, and indulgent enough to stand up to a ribeye, yet green enough to make you feel like you’re eating a vegetable. But spinach doesn’t have to be the only leafy green worthy of a creamy spotlight. Kale, with its hearty leaves and faintly bitter, earthy flavor, works just as well. When softened properly, kale retains just enough structure to stay lively in the sauce, instead of disappearing into cream the way spinach sometimes can. Plus, its peppery flavor adds depth to the luscious sauce.
This recipe, developed by Marianne Williams in our Birmingham, Alabama, test kitchen, is all about coaxing the best out of kale. The process begins with blanching kale in generously salted water, which softens the leaves while the salt penetrates and seasons them through. After it’s cooled, thoroughly dried, and chopped, it’s then folded into a cream sauce enriched with butter, garlic, cream cheese, and Parmesan. The result is a dish that nods to the steakhouse classic but comes off bolder and heartier.
Serious Eats / Morgan Hunt Ward
3 Tips for Perfect Creamed Kale
Here are a few tips to make sure your creamed kale comes out every bit as good as the steakhouse sides that inspired it:
1. Boil to Tenderize, But Skip the Cold Shock: A salted boil softens kale’s sturdy leaves and seasons them all the way through. Unlike with green beans or broccoli, you don’t need to plunge the leaves into ice water—since the kale is destined for a hot cream sauce, it’s fine to let it cool at its own pace.
2. Thicken the Cream First, Then Enrich: Reducing the cream before adding butter, garlic, and cheeses guarantees a thick, velvety base. If you add the enrichments before allowing the cream to reduce, the sauce will be too thin to cling to the greens properly.
3. Chop Before You Fold: Once the kale is cooked and cooled, make sure to give it a rough chop before combining it with the sauce. This ensures the greens distribute smoothly through the sauce and makes the finished dish far easier (and more elegant) to eat.
The finished dish isn’t limited to steakhouse pairings. The creamed kale’s mineral flavor and satin-like creaminess make it just as good alongside roasted chicken, seared salmon, or even tucked into a bowl of pasta. It’s a versatile side that slips comfortably into weeknight dinners and feels right at home on a holiday table.
This recipe was developed by Marianne Williams; The headnote was written by Laila Ibrahim.
Love Creamed Spinach? This Kale Version Is Heartier and More Flavorful
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1 1/2 pounds lacinato or curly kale (680 g; about 3 medium bunches), stemmed
2 tablespoons, plus 1 1/4 teaspoons (about 22 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 tablespoon (15 ml) extra-virgin olive oil
1 large shallot (about 3 1/2 ounces; 100 g), finely chopped
1 1/2 cups (360 ml) heavy cream
3 tablespoons (43 g) unsalted butter
1 large clove garlic, finely grated
2 ounces (57 g) cream cheese, softened
1 1/2 ounce (43 g) finely grated Parmigiano-Reggiano cheese (about 1/4 cup)
1/4 cup (60 ml) water
Bring a large pot of water and 2 tablespoons (18 g) kosher salt to a boil over high heat. Add kale and cook, stirring occasionally, until vibrant green and tender, 6 to 7 minutes. Using tongs or a spider strainer, transfer kale to a rimmed baking sheet, and let cool until cool enough to handle, about 15 minutes. Working in batches, wrap kale in a clean kitchen towel, and squeeze to remove excess liquid. Coarsely chop kale and set aside.
Serious Eats / Morgan Hunt Ward
While kale cools, heat oil in a medium saucepan or high-sided skillet over medium heat. Add shallot and cook, stirring often, until softened and translucent, about 5 minutes. Add cream and bring to a simmer over medium heat, about 1 minute. Cook, stirring frequently, until cream is thickened and reduced by about half, 8 to 10 minutes. Reduce heat to low. Add butter, garlic, and remaining 1 1/4 teaspoons (about 4 g) kosher salt. Cook, stirring constantly, until butter is melted. Add cream cheese and Parmesan. Whisk until combined, about 2 minutes. Stir in kale and cook, stirring occasionally, until warmed through and evenly coated in cream mixture, about 2 minutes. If needed, gradually add up to 1/4 cup water to loosen mixture to desired consistency. Remove from heat, and serve immediately.
Serious Eats / Morgan Hunt Ward
Special Equipment
Large pot, tongs or spider strainer, rimmed baking sheet, medium saucepan or high-ended skillet
Make-Ahead Storage
Creamed kale can be refrigerated in an airtight container for up to 4 days. Gently reheat on the stovetop or in the microwave, adding a little cream as needed to achieve the proper consistency.
