I’m surprised I don’t make this dish more often! One of my favorite ways to eat kale… so delicious. I ditched the idea from the original recipe of using nutmeg and swapped it out for both garlic and shallots, but I think a dash of smoked paprika in this would be amazing too… I’m a sucker for that spice.

I’ll have to prepare this the next time I cook some pork chops with my SKORDO blueberry pork rub. SKORDO is a company based in Portland, Maine that makes spice blends I absolutely love. Check them out/give them some love! The first time I made creamed kale as a side dish was 4 years ago… I cannot believe how quickly time is flying. Hope you enjoy!

Creamed Kale (4 CUPS)

INGREDIENTS

• 2 pounds kale, center stalks removed
• 4 tablespoons salted butter
• 1 cup heavy cream
• freshly ground pepper
• 1/3 cup Parmesan cheese
• 2 small shallots, minced
• 2 cloves garlic, minced

Directions

Step 1

Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons.

Step 2

In a large sauté pan over medium heat, melt the butter. Then add in shallots/garlic until soft/fragrant.

Step 3

Add the kale and cream, stir.

Step 4

Stir in Parmesan. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened.

Step 5

Season with salt and pepper to taste.