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Creamed Kale

Creamed Kale

By: Naomi Sherman

I really like kale, but I know it can be a tricky one for some people. So toss it with some garlicky leeks and smother it in a rich, creamy sauce and watch the family devour this nutritional powerhouse. I like to add a bit of crunch to mine using toasted panko or almond flakes.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 500g Tuscan kale
  • 2 tbsp butter
  • 2 tsp minced garlic
  • 1 leek, white & pale green parts, thinly sliced
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 60g cream cheese
  • 300mL cooking cream
  • 20g freshly grated parmesan

Method


  • Strip the stems from your kale and roughly chop.
  • Plunge the kale into boiling water for a couple of mins and then shock under cold water to stop the cooking process and maintain the bright green colour.
  • Place the butter into a frying pan over medium-high heat and add the leek and the garlic.
  • Cook until softened and then add the kale, nutmeg, salt and pepper.
  • Spoon the cream cheese into the pan and stir until it melts and coats the greens.
  • Add the cream and mix well.
  • Remove from heat and stir the parmesan through.
  • Serve warm.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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