| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds fresh kale
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon minced fresh garlic
- 3 cups heavy cream
- Freshly cracked black pepper
- 1/2 cup finely grated Parmesan
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
- To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 888 |
| Total Fat | 77 g |
| Saturated Fat | 46 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 13 g |
| Sugar | 13 g |
| Protein | 25 g |
| Cholesterol | 265 mg |
| Sodium | 1267 mg |
Reviews
As good as you can imagine! I’ll be doing this again and again.
Wow!! This was amazing! Everyone raved about it at dinner tonight! So garlicky and creamy. Definitely a keeper and will make again!
I don’t like kale, but have always liked creamed spinache, so I thought I’d give it a try. Holy cow, as Guy says, this cream sauce would make a flip flop taste good!! Wonderful.
I gave this 4 stars rather than 5 because of the appearance. It didn’t look that appetizing but it tasted better than it looked. The creamy sauce kinda tastes like the way my mac and cheese tastes. I added onions and extra garlic. I didn’t have any heavy cream, so I used whole milk instead which happens to help cut down on the saturated fat anyway. Overall, tasty :
This was amazing! My twin 6 yr olds and my 3 yr old loved it!
I really liked this and wasn’t sure if the Kale would be too strong. Reducing the cream mixture will take longer than it states in recipe.
This was the first time my family ate kale, we all loved the recipe. Will be enjoying it more often.
Rich and delicious! I have kale coming out my ears from my garden this year so when I saw this presentation on Father’s Day for kale I had to try it. And I am glad I did. Better than creamed spinach by far with more flavor. I used Dinosaur Kale but I think all kale varieties would be fabulous. Guy served it with beef which I will try. I paired it with fish and it was a good combo. When I made it it took a little longer than the recipe to reduce the cream but maybe I had it on a lower heat. Be sure to add the nutmeg–freshly grated–the flavor will come through. I’ll make it again.
What a great recipe. I’ve never had kale and thought I needed to get more green veggies in our meals. I’m not a big fan of cream spinach, so I thought I would give this one a try. I’m sure glad I did. Easy to make and very yummy. Thanks Guy for a great recipe.
Turned out great!!