AuthorMelissaYummy creamed kale recipe that uses milk instead of cream (adapted from: https://www.cuisineandtravel.com/creamed-kale-recipe)
Melt butter in saute pan on medium heat. Add chopped garlic and onion, and saute until lightly golden.
Add handfuls of kale, and stir continuously until all kale has cooked down.
Stir in red pepper, nutmeg, salt, and pepper, then remove from heat.
In a separate bowl, whisk 1/4 cup milk, slowly adding in corn starch until completely combined.
Add the other 3/4 cups of milk into a small pot on medium-low heat. Do not let milk boil.
Once 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.
Add in half of grated Parmesan and another pinch of salt and pepper.
Once thickened, add the milk to the sautéed kale and stir until completely incorporated and thickened.
Serve with remaining grated Parmesan.
Can be made ahead and reheated the next day in a 350 degree oven for about 10 minutes.
Ingredients
Directions
Melt butter in saute pan on medium heat. Add chopped garlic and onion, and saute until lightly golden.
Add handfuls of kale, and stir continuously until all kale has cooked down.
Stir in red pepper, nutmeg, salt, and pepper, then remove from heat.
In a separate bowl, whisk 1/4 cup milk, slowly adding in corn starch until completely combined.
Add the other 3/4 cups of milk into a small pot on medium-low heat. Do not let milk boil.
Once 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.
Add in half of grated Parmesan and another pinch of salt and pepper.
Once thickened, add the milk to the sautéed kale and stir until completely incorporated and thickened.
Serve with remaining grated Parmesan.
Can be made ahead and reheated the next day in a 350 degree oven for about 10 minutes.