Creamed Kale
This post may contain affiliate links. Please read our disclosure policy.
Creamed Kale is an easy side dish that smothers sautéed kale in a cheesy cream sauce and tops it with buttery toasted breadcrumbs. It’s ready in 30 minutes, made with less than 10 ingredients, and the best way to eat your greens!
Why you’ll love this recipe!
Easy side dish – How I adore the 10 minutes of hands-on prep time and 7 simple ingredients in this recipe! It’s that easy to toss together and serve next to a juicy steak, like my air fryer steak, for dinner.
Cheesy and creamy! Even the pickiest eaters love eating greens smothered in a rich and cheesy cream sauce.
Buttery breadcrumbs – I took this recipe to the next level by sprinkling toasted breadcrumbs on top.
Table of Contents
I wouldn’t call myself a picky eater, but the first time I made my creamed spinach, I knew I wanted my warm leafy greens blanketed in a rich, garlicky cream sauce from then on. And those cravings? Well, they’re the reason my Creamed Kale recipe exists.
Sautéed kale is coated in a simple but indulgent sauce made from milk, half-and-half, and melted cheese, then finished with buttery golden breadcrumbs on top. While it’s a fantastic holiday staple—especially next to these braised boneless short ribs—creamy kale will elevate any regular weeknight meal.
Creamed Kale Ingredients
Kale – This dish works with curly kale or lacinato (dinosaur) kale. Chop the leaves yourself or use pre-chopped bagged kale to speed up the prep time. For more variety, combine the kale with another hearty leafy green, like Swiss chard or spinach (added to the pan with the shredded cheese).
Dairy – I used a mix of half-and-half and whole milk for a light yet indulgent cream sauce. You can substitute heavy cream for the half-and-half for a richer, thicker sauce. I don’t suggest using all milk, though, because it will yield a very loose sauce.
Shredded cheese – Melting shredded white cheddar or Parmesan with the cream sauce thickens it and adds irresistible cheese pulls.
Breadcrumbs – Panko or regular breadcrumbs. The breadcrumb topping is optional, so feel free to omit it to keep this recipe gluten-free.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to Make Creamed Kale
Step 1: Sauté the kale. Heat the olive oil in a large skillet, then add the kale. Cover and cook until the leaves become soft and tender.
Step 2: Toast the breadcrumbs. Melt the butter in a small skillet, then add the breadcrumbs. Stir occasionally until golden. Transfer to a bowl.
Step 3: Add the cream. Sauté the garlic in the pan with the kale. Stir in the half-and-half, milk, and lemon juice, and simmer until the sauce thickens. Turn off the heat and let it sit for 5 minutes.
Step 4: Top with breadcrumbs. Transfer the creamed kale to a serving dish and sprinkle the toasted breadcrumbs on top. Serve warm and enjoy!
Erin’s Tips and Tricks
- The sauce will take 3 to 5 minutes to reduce. Be patient! A reduced cream sauce will cling to the kale instead of pooling at the bottom of the dish.
- Serving a crowd? You can easily double this recipe by adding 1 extra bunch of kale (4 bunches total) to the pan.
- You could add a spoonful of cream cheese to the pan when you add the shredded cheese to give the sauce a tangy flavor and richer, thicker consistency, similar to my spinach artichoke dip.
My Pro Tip
Cook Kale in Batches
If all the kale doesn’t fit in your skillet at once, add it in batches. Stir the leaves until they wilt slightly to make room, then continue adding the rest.
Serving Suggestions
Creamed kale is a classic steakhouse side dish. It’s exactly what I want when we’re having these garlic butter-drenched steak bites and roasted broccoli for dinner! But if beef isn’t your thing, it’s just as delicious alongside these creamy garlic chicken breasts or a baked salmon fillet.
You can add it to any holiday menu, too. It’s indulgent, as any holiday side dish should be, and even travels well. Prepare it in the morning and reheat it right before the Thanksgiving turkey, Christmas ham, or slow-cooked beef brisket is ready.
Storage
Make-ahead: You can make creamed kale a few hours ahead of time without the wilted greens becoming soggy. Just reheat them with an extra splash of milk or half-and-half before serving.
Refrigerator: Once the leftovers are cool, transfer them to an airtight container and refrigerate for up to 4 days.
Reheating: Gently reheat the creamed kale in an oven-safe dish in a 350ºF oven or in a skillet on the stove with a splash of milk or half-and-half.
More Easy Side Dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Creamed Kale
Ingredients
- ½ cup olive oil
- 3 bunches kale, chopped and stems removed
- 1 garlic clove, minced
- ½ cup half and half
- ¼ cup milk
- 1 tbsp lemon juice
- ¼ cup shredded white cheddar cheese or parmesan
For the breadcrumbs:
- 1 tbsp butter
- ½ cup panko breadcrumbs
Instructions
- Heat olive oil in a large, deep skillet or dutch oven over medium-low heat, then add the kale. Cover the skillet and cook the kale for 15 minutes, stirring every few minutes.
- While the kale is cooking, toast the breadcrumbs: melt butter in a small skillet. Once melted, add the breadcrumbs and stir occasionally for 4-5 minutes until the breadcrumbs are golden and color and smell toasted; transfer to a small bowl.
- Once the 15 minutes are up for the kale, add the garlic and sauté for 1 minute, then pour in the half and half, milk and lemon juice and stir. Last, stir in the shredded cheese. Simmer kale for 3-5 minutes until the sauce thickens. Turn off the heat and let the kale sit for 5 minutes, then transfer it to a serving dish. Sprinkle the breadcrumbs on top, serve and enjoy!
Notes
Nutrition
