| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons finely chopped Spanish onion
- 3 tablespoons all-purpose flour
- 3 cups milk, scalded
- Pinch freshly grated nutmeg
- Salt and freshly ground pepper
- 3 pounds kale, center stalk removed, and coarsely torn into pieces
- Caramelized Shallots, recipe follows
- 6 tablespoons unsalted butter
- 2 tablespoons sugar
- 10 shallots, peeled and sliced, or 40 baby onions, peeled
- Salt and freshly ground pepper
Instructions
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 576 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 14 g |
| Sugar | 24 g |
| Protein | 22 g |
| Cholesterol | 87 mg |
| Sodium | 1426 mg |
Reviews
I served this for Thanksgiving, everyone loved it. I took the negative reviews to heart and used more salt, pepper, and nutmeg than suggested, I spun the wilted kale after straining to get excess water out before adding it to the cream sauce.
I made this for Thanksgiving 2015, and really enjoyed it. The caramelized onions were over the top amazing. Because my grocery store sold out of shallots, I used half shallots and half red onion sliced thin and achieved the same effect. So I’m assuming red onions would work fine anytime. Anyway the dish tastes good, but doesn’t look very sexy. People didn’t want to try it because of the way it looked. I guess it was my audience… Giving it 4/5 stars for not being very pretty.
Sorry but not yet tried. Will,though for sure. I would like to try cooking sautéed buttered pano crumbs to the top and then just under the broiler to cook
Will review again after trying this.
Made it for Thanksgiving and it was a hit – even with those that normally don’t like kale. Emeril’s “Make-You-Strong Spinach” from “There’s a Chef in My Soup” has been our go-to greens dish since our now adult children were little, but we wanted to try all different sides this year. We’re definitely adding this to the menu next year. I admit, I did add more nutmeg to the sauce and think I may take the advice of Tammy and add parmesan next time. Don’t forget to adjust the seasoning after adding the kale or it could be a bit bland. Really easy to make, though.
I added more nutmeg to cream sauce. Once cream sauce and kale were mixed together I added Parmesan Cheese and salt. I have never had kale and I will definitely make this again!!
I’ve made this a few times and it has always been a hit, even for those that were not American’s. I am going to try to make it gluten free for a Christmas dinner.
Absolutely delicious! Sometimes I forget about it but when I remember I make it immediately.
I guess this is a recipe for people who don’t like
Kale. The cream sauce was extremely heavy and bland. The nutmeg was not enough on it’s own to stand up to the sauce. We all like Kale here, but no one liked this recipe. If you like eating a cream sauce with no other flavors, this recipe is for you. Otherwise, save your time and use the kale in something flavorful like Tuscan soup. This recipe is a lot of trouble and not worth it.
Kale. The cream sauce was extremely heavy and bland. The nutmeg was not enough on it’s own to stand up to the sauce. We all like Kale here, but no one liked this recipe. If you like eating a cream sauce with no other flavors, this recipe is for you. Otherwise, save your time and use the kale in something flavorful like Tuscan soup. This recipe is a lot of trouble and not worth it.
Delicious. Another really fabulous way to eat a healthy vegetable. I used 1/2 and 1/2,and shallots. This was easy all stovetop but I did put the finished dish in a hot oven to finish it. I will do it again.
Excellent. This was the first time I cooked Kale. It was sooooooo delicious. I just mixed in the carmelized shallots in with the creamed spinach, rather than place it on top. I also learned what scalding milk meant. I will definately make this again.