Yummy creamed kale recipe that uses milk instead of cream (adapted from: https://www.cuisineandtravel.com/creamed-kale-recipe)
Ingredients
2 large handfuls kale (about 12 or so leaves), deveined, washed, and torn into bite-size pieces
1 tbsp butter
½ medium white onion, chopped
2 cloves garlic
⅛ tsp red pepper flakes
⅛ tsp nutmeg
½ tsp salt
¼ tsp black pepper
1 cup milk
1 tbsp corn starch
¼ cup Parmesan cheese, grated
Directions
1Melt butter in saute pan on medium heat. Add chopped garlic and onion, and saute until lightly golden.
2Add handfuls of kale, and stir continuously until all kale has cooked down.
3Stir in red pepper, nutmeg, salt, and pepper, then remove from heat.
4In a separate bowl, whisk 1/4 cup milk, slowly adding in corn starch until completely combined.
5Add the other 3/4 cups of milk into a small pot on medium-low heat. Do not let milk boil.
6Once warm, add in the milk and cornstarch mixture. Continue whisking and heating on medium low heat for about 5 minutes until milk begins to thicken.
7Add in half of grated Parmesan and another pinch of salt and pepper.
8Once thickened, add the milk to the sautéed kale and stir until completely incorporated and thickened.
9Serve with remaining grated Parmesan.
Notes
10Can be made ahead and reheated the next day in a 350 degree oven for about 10 minutes.
Ingredients
Ingredients
2 large handfuls kale (about 12 or so leaves), deveined, washed, and torn into bite-size pieces
1 tbsp butter
½ medium white onion, chopped
2 cloves garlic
⅛ tsp red pepper flakes
⅛ tsp nutmeg
½ tsp salt
¼ tsp black pepper
1 cup milk
1 tbsp corn starch
¼ cup Parmesan cheese, grated
Directions
Directions
1Melt butter in saute pan on medium heat. Add chopped garlic and onion, and saute until lightly golden.
2Add handfuls of kale, and stir continuously until all kale has cooked down.
3Stir in red pepper, nutmeg, salt, and pepper, then remove from heat.
4In a separate bowl, whisk 1/4 cup milk, slowly adding in corn starch until completely combined.
5Add the other 3/4 cups of milk into a small pot on medium-low heat. Do not let milk boil.
6Once warm, add in the milk and cornstarch mixture. Continue whisking and heating on medium low heat for about 5 minutes until milk begins to thicken.
7Add in half of grated Parmesan and another pinch of salt and pepper.
8Once thickened, add the milk to the sautéed kale and stir until completely incorporated and thickened.
9Serve with remaining grated Parmesan.
Notes
10Can be made ahead and reheated the next day in a 350 degree oven for about 10 minutes.
AuthorMelissa