Description
Cheesy Creamed Kale is a rich and indulgent side dish featuring tender kale cooked with cream cheese, fontina, and heavy cream, topped with crispy toasted panko breadcrumbs. This comforting recipe balances the slight bitterness of kale with creamy, cheesy flavors and a tangy lemon finish, perfect for elevating any meal.
Ingredients
Scale
Kale Preparation
- 3 lbs kale (roughly 3 to 5 large bunches), stems removed and leaves roughly chopped into 1 inch pieces
- 3/4 cup olive oil, divided
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar
Panko Topping
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- Salt and freshly cracked black pepper, to taste
- 1 lemon, zested (for panko) and juiced (for kale mixture)
Cheese Mixture
- 8 ounces cream cheese, at room temperature
- 8 ounces grated fontina cheese (white cheddar can be used as an alternative)
- 1/2 cup heavy cream
Instructions
- Massage Kale: In a large bowl, add the kale and 1/2 cup olive oil and season with kosher salt. Massage the kale gently for 2-3 minutes until it starts to soften and wilt.
- Cook Kale: Heat the remaining 1/4 cup olive oil in a very large pot or Dutch oven over medium heat. Add the kale in batches, stirring to wilt it evenly until all the kale is in the pot. Cover, reduce heat to medium-low, and cook for 20-30 minutes, stirring every few minutes until the kale is tender and soft. Add balsamic vinegar and stir to combine. If the kale begins to brown, lower the heat to low and continue cooking gently.
- Toast Panko: While the kale cooks, melt the butter in a small skillet over medium-high heat. Add the panko breadcrumbs, season with salt and black pepper, and stir continuously for about 3 minutes until they turn golden brown. Stir in the lemon zest and remove from heat.
- Incorporate Cheese: Reduce the kale heat to low. Add cream cheese in small pieces to the kale, stirring constantly until fully melted and incorporated. Add the grated fontina cheese, lemon juice, and heavy cream. Stir for about 1 minute until the fontina is melted and mixture is creamy and well combined.
- Serve: Transfer the creamy kale mixture to a serving bowl and sprinkle the toasted panko breadcrumbs over the top for a crunchy finish.
Notes
- Imagine your favorite restaurant spinach dip as a side dish made with kale; this recipe offers a similarly creamy and comforting experience but with the earthy flavor of kale.
- White cheddar cheese can be used instead of fontina for a sharper flavor.
- If you prefer a lighter dish, reduce the amount of butter and heavy cream or substitute with lower-fat options.
- Ensure to massage the kale to soften it properly which makes the texture more enjoyable.
- For a nut-free version, double-check that your panko breadcrumbs are allergen-free if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 3 g
- Sodium: 407 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg
