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This simple creamed kale is the perfect holiday or steakhouse side dish. It is full of healthy kale, cream cheese, and a sprinkling of Parmesan cheese.
If you were to ask me the one thing I want with a Pan Fried Ribeye, my answer would always be creamed kale. Yes, creamed spinach is a little more traditional, but, in my opinion, creamed kale is the better option.
This easy recipe is made simple using frozen chopped kale that I steamed (or thawed), drained, and squeezed out of any access water. It’s the same process as when using frozen chopped spinach for dips like Baked Spinach Bacon Dip.
I love this dish’s cream cheese and heavy cream mix because it results in the creamiest outcome. Plus, who doesn’t love the flavor of cream cheese?
I swear, this creamed kale will be the SUPERSTAR of the meal.
Also, this recipe has been updated as it was initially posted in 2014. However, frozen chopped kale came in 18-ounce packages back then, but now it is only found in 12-ounce packages. I wanted to be sure to rework the recipe so that it would still turn out delicious!
If you’re curious about making this with fresh kale – you can! I will give you the whole rundown further in the post.
Ingredients needed
- Olive oil
- Yellow onion
- Garlic
- Cream cheese
- Frozen chopped kale
- Parmesan cheese
- Heavy cream
- Spices
How to make creamed kale
Creamed veggies are one of my favorites! They may not be the healthiest option for getting your greens in, but they are delicious!
- Heat your olive oil and saute your onion and garlic.
- Melt in your cream cheese until creamy.
- Mix in kale, Parmesan cheese, heavy cream, and spices.
- Stir to combine and gently cook until warmed and thickened.
Using fresh kale
Using fresh kale is possible but will require just a few more steps. You’ll need to wash, chop, and massage your kale. That’s why I originally made this recipe using frozen chopped kale. All of those steps were done for me.
- Pick out your kale – you can use fresh curly or lacinato kale, which is naturally a bit softer than curly.
- Wash and destem – gently wash your kale and strip the leaves off the thick stem. This is similar to when you make my Instant Pot Collard Greens.
- Chop it up – cut kale into 1-inch pieces. You’ll still need 12 ounces, so chop your heart out until you have all you need. I like to set a bowl on a scale, chop, and add to the bowl. This helps me know exactly when I have the right amount.
- Drizzle and massage – drizzle a few teaspoons of olive oil in your bowl and gently massage the oil into the chopped kale. This will require a few minutes of work, but your kale should be softer in 2-3 minutes.
- Continue as written – after you have prepped your kale, you can continue as written.
More kale recipes
Creamed Kale
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- ⅓ cup diced yellow onion
- 2 cloves garlic, minced or grated
- 4 ounces cream cheese, room temperature
- 12 ounces frozen kale, lightly steamed and drained
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- In a 12-inch skillet olive oil and set over medium heat.
- Once hot, add yellow onions 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 melted add in kale, Parmesan cheese, heavy cream, kosher salt, black pepper, and nutmeg. Gently stir to combine.
- Cook for 5 minutes more or until the mixture has thickened and is hot and creamy.
Notes
- If you want to keep the dish lighter feel free to use milk instead of heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am SO excited that this uses frozen kale!! One of my least favorite kitchen tasks is actually pulling the kale from the stems. And washing it. Done and done. And all creamy-licious.
Looks lusciously good! YUM. I adore kale.
Can this be made ahead of time? Or serve immediately? I have about an hour travel time for the holidays.
Hi Laurie! It will thicken up as it cools so if you make it and then travel you might find that it will be really thick. Simply warm with a few splashes of milk to help loosen it up. Hope this helps! 🙂
Cant wait to make this. Sorry if I missed it, but I didnt see info on how many people it serves? Also, how thoroughly do you drain the kale after steaming? I know other recipes have talked about draining it like you would crozennspinach, wringing it out, etc.
Thanks in advance!
Hi Regina! I hope you love the creamed kale! I steamed my kale and then drained out the water. You don’t have to totally squeeze it dry just drained is fine. It should serve around 4 as a side dish. I’m going to make a note on the serving size into the recipe. Thanks!
This was really nice! Used fresh blanched kale. I wonder if a squeeze of lemon would be good……
I sautéed fresh kale I white wine and the wine added an extra tang that was so amazing with this recipe. So good!
I made this for a thanksgiving dish a few years back an never forgot it. The vegetarians loved it. I will be making it again. I m thinking of throwing in some dandelions too.
Thank you