Carla Hall’s Creamed Kale

Name: Carla Hall’s Creamed Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: About 6 servings
Cuisine: southern
Ingredients: 2 cups heavy cream; 1 yellow onion, finely chopped; 4 garlic cloves, very thinly sliced; 1/2 teaspoon crushed red pepper; 1/2 teaspoon freshly grated nutmeg; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; 3 bunches Tuscan kale (about 3 pounds), tough stems removed, leaves sliced ¼-inch thick

By Carla Hall

Updated Nov. 26, 2024

Carla Hall’s Creamed Kale — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Rating: 5(85)
Comments: Read comments

I love creamed spinach, so I figured I’d really love creamed kale. I was right! Because the leaves are so much sturdier, they don’t break down in the sauce or release much water. That means a more satisfying chew with each bite, and more nutrients, too. This may sound like a trendy take on a classic, but kale’s been a soul food staple for hundreds of years. Everyone’s figuring out now what we’ve known forever: Kale really is delicious.

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Ingredients

Yield:About 6 servings

2cups heavy cream
1yellow onion, finely chopped
4garlic cloves, very thinly sliced
½teaspoon crushed red pepper
½teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2tablespoons vegetable oil
3bunches Tuscan kale (about 3 pounds), tough stems removed, leaves sliced ¼-inch thick

Ingredient Substitution Guide

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Preparation

Step 1
Bring the cream to a boil in a large pot over medium-high heat, then simmer until reduced to 1½ cups. Add half the onion, plus the garlic, crushed red pepper, nutmeg, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, for 15 minutes.
Step 2
Meanwhile, heat the oil in a large skillet over medium-high. Add the remaining onion and ½ teaspoon salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the sliced kale, a handful at a time, stirring to wilt after each addition. Stir in another ½ teaspoon salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
Step 3
Uncover and grab a bunch of the greens with tongs to squeeze out any excess water. Transfer to pot with the cream mixture. Repeat with the remaining greens. Stir well to coat with the cream mixture, adding a splash of water if needed to make the sauce luscious. Season to taste with salt and pepper, and serve hot.

Ratings

5 out of 5

85 user ratings

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Comments

mwmunching6 months ago

I just ate 2 pounds of kale. If that tells you anything about this recipe.

Jawnyboi6 months ago

Cook the kale in the pot where it all will fit, and use the pan to make the cream sauce. Add sauce to kale.

linda6 months ago

Sounds delicious. Can this be frozen? How many days ahead can this be made and stored in the refrigerator?

nicole2 weeks ago

do you think you could substitute the kale with chard?

Debbie3 months ago

Add the garlic to the cream from the start, adds a luscious roasted garlic note.

S Ferg3 months ago

Made with 15% cream and half the salt, but otherwise followed the recipe to a T. Absolutely delicious. Used some of the rewarmed leftovers to fill an omelette the next morning: very special and delicious.

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