Cream and cheese add flavour to ‘king of greens’
I think that, for most of us, to like creamed spinach is to love creamed spinach. You have to go all in if you go at all. And I love creamed spinach.
I recently decided to cream up some kale with a generous amount of cream and Parmesan cheese.
I know that in some circles kale is considered the king of the greens, and in others it’s considered “over.” I don’t belong to either camp, but I do love cooking with kale.
It has similar nutritional perks to spinach (not that I am selling this particular recipe as healthy), and holds up to heat with more presence.
If you want, you can use baby kale in this recipe, which isn’t as tough as fully grown kale, and has no thick ribs to remove, which makes the preparation easier.
Creamed Kale With Parmesan
Preparation: 20 minutes Makes: Four to six servings 1 1/2 pounds kale 1 1/2 cups heavy cream • Kosher salt and freshly ground pepper to taste • Pinch red pepper flakes 1/2 cup finely grated Parmesan cheese Bring a large pot of salted water to a boil.
If you are using mature kale, trim the tough middle rib from the leaves and roughly chop the leaves. If you are using baby kale, roughly chop that.
Rinse them in a colander. Add the kale to the boiling water and boil for four to five minutes, until the kale is fairly tender.
Drain in a colander, rinse with cold water, then use your hands to squeeze as much water as you can out of the kale.
Place the cream in the pot you used to cook the kale. Bring to a simmer over medium-high heat, then lower the heat to medium and continue to simmer until reduced by about half, for about four minutes.
Season with salt and pepper, and the red pepper flakes. Add the blanched kale and simmer, stirring often, until the cream sauce is further reduced and coats the kale, about three minutes.
Stir in the Parmesan until the cheese is melted and everything is well blended.
Transfer to a serving bowl and serve hot.