This creamed kale recipe brings a little richness to a simple preparation of sautéed kale without sacrificing this popular veggie’s healthy goodness. Minimally flavored with lightly caramelized shallots and a sprinkling of salt and pepper, the kale is tossed with just enough butter and half-and-half or milk to add a touch of creaminess, but not a lot of fat and calories.
- 1 lb fresh kale
- 1-1/2 tablespoons olive oil
- 1 large shallot, halved lengthwise and sliced
- Salt and freshly ground black pepper
- 1/4 cup low-sodium chicken broth
- 1 tablespoon butter
- 3 tablespoons half-and-half or whole milk
- Wash the kale, remove the tough ribs and roughly chop the leaves.
- Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the shallots and sauté until soft and lightly caramelized, 4 to 6 minutes.
- Add the kale and, using tongs, toss until slightly wilted, 3 to 4 minutes. Season lightly with salt and pepper and add the chicken broth. Cover the pan and cook, stirring occasionally, until the kale is tender, 8 to 12 minutes longer.
- Raise the heat to medium high, add the butter and toss with the kale until melted. Add the half-and-half and continue tossing until the kale is thoroughly coated. Taste and adjust the seasoning as needed.