Creamed Kale
I don’t like creamed spinach but I love creamed kale.
Growing up, my dad loved creamed spinach. It was (and still is, actually) a staple at home for every holiday. Honestly, growing up, you could not pay me enough money to eat creamed spinach. There was just no way ever I was going to do it. Fast forward to now and I'm featuring this INCREDIBLE See Jess Cook original--Creamed Kale. And guys, let me just say... this stuff is going to blow your mind. I swear. It's PERFECT. Try it topped with some fresh grated parmesan cheese and man, you're not going to want to stop eating it.
If you, like a lot of my readers, are dairy free, that's okay! You can still use this base recipe for an incredibly delicious kale side dish. Simply omit the butter, and add in about 1/3 cup chicken stock when you would've added in the cream. That's it! Delicious!
You'll Need:
4 strips bacon, diced
1 tablespoon butter
1/3 cup onion very finely diced
3 cloves garlic, minced
1 bundle (about 5 cups) kale, chopped
1/4 teaspoon red pepper flakes
1 cup cream
Fry:
Diced bacon in a deep skillet over medium heat
When crisp, remove from pan and set on paper towel lined plate
Leave drippings in pan
Add:
Butter to skillet
Mix in onion and garlic and saute about 3 minutes
Next:
Slowly add kale to skillet, tossing well after each addition
Saute:
Over medium heat about 5 minutes, until kale starts to soften and brighten
Stir In:
Cream, cooked bacon and crushed red pepper
Stir constantly for about 5 minutes until cream thickens
Garnish:
With a little crushed red pepper
Serve immediately
