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–+ servings
Creamed Kale

Creamed Kale

Print Recipe
A touch of half-and-half and some lightly caramelized shallots add creamy richness and extra flavor to this simple recipe for sauteed kale.
Course Vegetables
Cuisine American
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Author Lynne Webb

Ingredients

  • 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

Instructions

  • 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.