Do you like creamed spinach? This version of kale is heartier and tastier

There’s a reason steakhouses always put creamed spinach on the menu: It’s silky, rich, and indulgent enough to stand up to a rib-eye, but green enough to make you feel like you’re eating a vegetable. But spinach doesn’t have to be the only green leaf worthy of a creamy spotlight. Kale, with its hearty leaves and earthy, slightly bitter flavor, works just as well. When properly softened, kale retains just enough structure to stay lively in the sauce, instead of disappearing into the cream like spinach sometimes does. Plus, its peppery flavor adds depth to the succulent sauce.

This recipe, developed by Marianne Williams in our Birmingham, Alabama test kitchen, aims to get the most out of kale. The process begins by blanching the kale in generously salted water, which softens the leaves while the salt penetrates and seasons them. Once cooled, carefully dried and chopped, it is then incorporated into a cream sauce enriched with butter, garlic, cream cheese and parmesan. The result is a dish reminiscent of the steakhouse classic, but bolder and heartier.

3 Tips for Perfect Creamed Kale

Here are some tips to ensure your creamed kale tastes as good as the steakhouse sides that inspired it:

1. Boil to soften, but avoid cold shock: A salty boil softens the kale’s sturdy leaves and seasons them throughout. Unlike green beans or broccoli, you don’t need to submerge the leaves in ice water: Since kale is intended for a tangy cream sauce, you can let it cool in its own time.

2. First thicken the cream, then enrich: Reducing the cream before adding the butter, garlic and cheeses ensures a thick and velvety base. If you add the enrichments before letting the cream reduce, the sauce will be too thin to adhere to the greens properly.

3. Chop before folding: Once the kale is cooked and cooled, be sure to roughly chop it before combining it with the sauce. This ensures that the greens distribute smoothly throughout the sauce and makes the finished dish much easier (and more elegant) to eat.

The finished dish isn’t limited to steakhouse pairings. The mineral flavor and satiny creaminess of creamed kale make it equally good with roast chicken, pan-seared salmon, or even in a bowl of pasta. It’s a versatile side dish that slips easily into weeknight dinners and feels right at home on a holiday table.

Cooking method
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