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Creamed Kale

A farm share member shared this recipe with us and I make it regularly now. The boiling of the kale takes out some of the "bite" of the kale.

Prep Time: 15 Minutes | Cook Time: 10 Minutes


  • 1 bunch kale (center stalks removed)

  • 3 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1/3 cup heavy cream

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/8 tsp red pepper flakes (optional)

  • Grated parmesan cheese (optional)


  1. Bring a large pot of salted water to boil and blanch the kale for 5-8 minutes. Drain and rinse with cold water, then let cool slightly. You can chop the kale or leave as is, I also drained and squeezed the water out of the kale at this point.

  2. In a large suate pan set over medium heat, melt your butter.

  3. Add garlic and saute for one minute, then stir in your kale, cream, salt, pepper and red pepper flakes.

  4. Reduce heat to low and cook for 5 minutes, or until your cream has reduced and thickened.  

  5. Serve hot, topped with grated parmesan (optional) 


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