Tuesday, November 21, 2017

This Year, Try Kale Instead of Spinach


Creamed Kale that is.  Chef Billy stopped by Tonia's Kitchen to talk about this new spin on a classic holiday side dish. He says this is so easy to make, the biggest mistake is to overthink it.  Billy says the dish is a light, not overly creamy side that's not heavy and is actually full of vitamins.  Billy told Tonia he chops the kale and cooks it a little longer than spinach, just to let it soften up.  He adds a light breadcrumb topping with sauteed onions, that when cooked, gives off a nice crunch.  Billy also notes you can add some white parsley to add to the crunch.  Give it a try, you might not miss the spinach!

  • 2 bunches Lacinato Kale, washed, dried, stemmed and cut into ribbons (curly kale would work just fine too)
  • 2 tablespoons butter
  • 1 medium yellow onion, minced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
  • 1 cup heavy cream
  • kosher salt and freshly ground black pepper to taste


  • Fill a large bowl with ice water and set it aside.
  • Set a large stock pot full of salted water to boil over high heat.  Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes.  Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color.  Let cool, then drain the kale in a large colander.  Squeeze any excess water out of the kale and set it aside.
  • Melt the butter in a large skillet over medium heat and add the minced onion.  Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes.  Add the kale and the cream and turn the heat to medium-high.  Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.  Season to taste with salt and pepper and remove from the heat.
  • Serve as is, or process in a food processor to achieve the texture you desire.