Sandra This Bobby Flay Creamed Kale Recipe is a rich and velvety side dish, which uses fresh kale and heavy cream. It’s the perfect holiday side dish, ready in about 20 minutes.
Bobby Flay Creamed Kale Ingredients
- 2 pounds kale, center stalks removed
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground pepper
How To Make Bobby Flay Creamed Kale
- Blanch the Kale: Bring a large pot of lightly salted water to a rolling boil. Add the kale leaves and blanch until they are tender (about 2-3 minutes), then immediately transfer them to a bowl of ice water to stop the cooking. Drain the kale thoroughly, squeezing out excess water, and cut it into 1.25 cm ribbons.
- Cook the Kale: Place a large sauté pan over medium heat and melt the butter. Add the prepared kale ribbons, heavy cream, and ground nutmeg to the pan.
- Simmer: Lower the heat to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the cream has reduced significantly and thickened to coat the leaves.
- Season: Taste the dish and season generously with salt and freshly ground pepper before serving.
Recipe Tips
- How to remove stalks quickly: Hold the thick end of the stem with one hand and zip your other hand up the stalk to strip the leafy greens off in one motion.
- Why you must squeeze the kale: After blanching, kale holds a lot of water like a sponge. If you don’t squeeze it out tightly (using your hands or a kitchen towel), your cream sauce will become watery and thin rather than rich and coating.
- The role of nutmeg: Nutmeg is the secret ingredient in almost all classic creamed spinach or kale recipes. It adds a subtle warmth and nutty aroma that cuts through the richness of the cream.
- Using different kale varieties: Curly kale works best for this recipe because its ridges hold the sauce well. Lacinato (Dino) kale can be used but cooks down faster and has a softer texture.
What To Serve With Bobby Flay Creamed Kale
This luxurious side dish pairs beautifully with hearty proteins, making it perfect for holiday dinners or steak nights.
- Pan-seared ribeye steak
- Roast chicken with herbs
- Pork chops with apple sauce
- Baked salmon
- Prime rib roast
How To Store Bobby Flay Creamed Kale
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
- Freeze: You can freeze creamed kale in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight. Note that the cream may separate slightly; stir well while reheating to bring it back together.
Bobby Flay Creamed Kale Nutrition Facts
- Calories: 280
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 150mg
- Total Carbohydrates: 10g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. Thaw the frozen kale completely and squeeze out as much water as possible. You can skip the blanching step and add it directly to the butter and cream to simmer.
It is not recommended. Milk is too thin to reduce into a thick sauce without adding flour (making a béchamel). If you want a lighter version, use half-and-half, but it will still be thinner than using heavy cream.
Yes, absolutely. Kale is a low-carb vegetable and heavy cream provides healthy fats, making this an excellent side dish for Keto or low-carb diets.
Try More Recipes:
- Bobby Flay Grilled Potato Salad Recipe
- Bobby Flay Corn Potato Salad Recipe
- Bobby Flay Quinoa Salad Recipe
Bobby Flay Creamed Kale Recipe
Description
A luxurious low-carb side dish featuring tender ribbons of kale simmered in a nutmeg-infused butter and cream sauce.
Ingredients
Instructions
- Boil salted water and blanch kale until tender.
- Shock kale in ice water, drain, squeeze dry, and chop into ribbons.
- Melt butter in a large pan over medium heat.
- Add chopped kale, heavy cream, and nutmeg.
- Simmer on low for 5 minutes until the sauce thickens.
- Season with salt and pepper and serve warm.
Notes
- Texture Secret: The most critical step is squeezing the blanched kale very dry; any excess water will ruin the creamy consistency.
- Heat Management: Allow the cream to bubble gently; rapid boiling can cause the dairy to separate or “break.”
- Flavor Booster: Freshly grated nutmeg offers a superior, more potent flavor compared to pre-ground spices, essential for cutting the richness of the cream.
