Creamed Kale | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.

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I don't remember the exact moment when kale got trendy and popular. I do remember kale being touted as a superfood. Kale was marketed in smoothies. Kale in baked goods. Kale was salted and roasted and marketed as a snack. Then came the pushback. Nobody really liked kale. And even worse, no one knew how to cook it.

But I do.




There are 3 main types of kale:

  • Curly
  • Dinosaur
  • Russian



I use curly kale in this recipe and it's the most easily recognizable. I also got it from Sungold Farm, whose owner, Natalie schooled me on kale many moons ago.

Dinosaur kale is the dark green one with the bumpy-looking exterior.
Russian kale is one that reminds me of oak leaves.It's light and delicate-looking, but is still rough and tumble like the other varieties.

I really like creamed spinach but I love creamed kale even more because of the hearty texture.
Most creamed kale recipes call for heavy cream, but it's expensive and I didn't have any, so cream cheese came to the rescue. It melts so nicely with the addition of butter and milk. Chopped onions and garlic meld into the cream while a splash of vinegar wakes everything up. I sincerely hope you enjoy this recipe.




Creamed Kale
Serves 2-3

4 Tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 small onion, minced (about 1/2 cup)
4 cloves garlic, minced
6 ounces cream cheese
1/2 lb fresh kale, chopped, large stems removed (curly is preferred)
1/3 - 1/2 cup whole milk (or water, if you're out)
1-2 Tablespoons apple cider or champagne vinegar (optional)
Salt and pepper, to taste

1. Heat oil and butter in a large sauté pan over medium low heat.
2. Add onions and garlic and cook for several minutes until onion is translucent and garlic is turning golden brown and very fragrant.
3. Add in chopped kale and toss carefully in the butter and oil. You may have to add this in two batches.
4. Cover pan and allow kale to wilt, tossing occasionally.
5. Add in cream cheese, break up with spatula and let melt into the pan. If it starts to burn turn down the heat.
6. Pour in milk and stir. Add more milk, if needed, for creaminess.
7. Season with salt and pepper and sprinkle on vinegar, if using. Serve hot.


Have any leftovers? They taste great the next day or even 4 days later. Make a sandwich like I did with hot Italian sausage and yellow mustard on a baguette. It's good eatin'.




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