This totally simple creamed kale is the perfect Thanksgiving side dish. Full of healthy kale, cream cheese, and a sprinkling of Parmesan cheese. Hello, delicious!
This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.
I have a lot of favorite vegetables but my favorite (made a little less healthy) vegetable has to be creamed spinach.
Anytime I go to a steakhouse it’s the one side I’m sure to order.
Well, that and a big skillet of home fries. What is a steak without greens and potatoes?
This creamed dish is obviously made with kale instead of spinach and I think I actually like that just a bit better.
The kale is heartier so it holds up better and never gets overcooked. I like my greens with just a little bite.
The best part is that I used frozen kale to make this dish so it’s super simple and ready from start to finish in just 30 minutes!
Do you love creamed kale?
Do you use frozen vegetables a lot?
My 2 biggest shortcuts are using fresh diced onions and sliced bell peppers.
Cheaper and easier than chopping them up fresh.
Bonus, the frozen veggies are just as fresh! And we all know eating a colorful diet is important for our health.
They don’t tell you to eat the rainbow for nothing.
Did you know that nearly 90% of people fail to consume the recommended amount of daily vegetables?
I do not want to fall into that 90%!
So, buy some frozen vegetables and get dinner on the table even faster.
I’m all about fast food. The good kind, not the kind with the golden arches.
You should also know that the University of California, Davis partnered up with the Frozen Food Foundation and found out that frozen fruits and vegetables are as rich in nutrients as fresh vegetables!
Basically, this means that by freezing all those vegetables you pause nature and help keep your ingredients fresh and delicious.
So, you want to know how I got this creamed spinach so creamy? Cream cheese.
Sweet Baby J, I love this stuff!
It provides awesome flavor and a creamy sauce with no fear of breaking.
Plus I like to think that because I have cut down on all that heavy cream it makes it a tiny bit healthier to eat in bulk.
Oh, and you don’t have to serve this with a steak.
It goes great with turkey too. Cough, cough, Thanksgiving.
Love this creamed kale?
Why not try a few of my other delicious side dish recipes?!
- Want a twist to the typical sweet potato recipes? Try my Roasted White Sweet Potatoes with Honey Cinnamon Glaze.
- Need a centerpiece of vegetable side dish? Try my On The Stalk Roasted Brussels Sprouts.
- Love carrots? Try my Honey Roasted Carrots.
- What about a classic vanilla scented holiday side dish? Try my Vanilla Sweet Potato Casserole.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 small shallots, minced
- 2 cloves garlic, minced
- 8 ounces cream cheese
- 18 ounces frozen kale, lightly steamed and drained
- 1/3 cup Parmesan cheese
- 1/3 - 1/2 cup whole milk
- Kosher salt and pepper, to taste
- In a 12-inch skillet add butter and olive oil and set over medium heat.
- Once melted add shallots and garlic. Saute until soft and fragrant.
- Add in cream cheese, break up with a spatula, and let melt into the pan. If it starts to burn turn down the heat.
- Once mostly melted add in steamed drained kale and stir.
- Stir in Parmesan cheese.
- Pour in 1/3 cup whole milk, stir and add more milk if needed for creaminess and moisture.
- Season with salt and pepper and serve hot.
- If you want to keep the dish lighter feel free to use milk instead of heavy cream.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 73mgSodium: 427mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 10g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.