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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 That’s why I originally made this recipe using frozen chopped kale.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 didn’t know that frozen fruits and vegetables are as rich in nutrients as fresh vegetables! Makes sense. Damn, great post. . and totally looking for the Birds Eye frozen kale!
To tell you the truth, I didn’t even know that frozen kale was available. I need to buy some to have on hand. This looks like the perfect side dish!
What a great idea to make creamed kale. I didn’t know there was a freezer version of kale but I am very happy to know it now! Thanks!
So cream cheese is the secret ingredient here huh? Gotta try this!
With kale being trendy in the last couple of years I am happy to see kale reinvented here in this creamed version. A perfect side for Thanksgiving.
Well that looks scrumptious. A nice change from creamed spinach for sure! Can’t wait to try!
Adding this to my must-try soon list! So delicious!
My love for creamed spinach is unmeasurable, but I always feel so guilty after eating it. I will most definitely be trying this healthier version!
I never thought to do this with kale. And I am so behind the times, I didn’t even realize they had frozen kale!
I also adore creamed spinach and would eat it every single day! but this?! Woah. This looks amazing!