Recipe by Jake Foz
"Goes great as a side dish to any protein-based entree."
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kale, stems removed and leaves chopped
shallot, thinly sliced
crimini mushrooms, sliced
heavy whipping cream
shredded Asiago cheese
garlic, crushed to a paste
salt and ground black pepper to taste
Great recipe had some fresh kale need to use this a tasty way. Kale was not as tender as I would have liked next time I will cook the kale longer. Used some of the left covers in an omelet for my son he loved it.
My husband won't normally eat kale and he likes this recipe. My kids like kale and they LOVE this. LOVE IT! I cooked the kale a bit longer but we just prefer it soft. Otherwise we did not change a thing. Much better than creamed spinach. Thanks!
Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! Made this recipe exactly as presented (which is why the 5 stars - I can't stand it when I see 5 star reviews, but only 'if' you do this, that, or the other thing). Absolutely no changes needed. I saw the reviews that said to cook longer, but I think that depends on how small you chop the kale, and of course remember to get rid of the stem, all the way up through the middle of the leaves, especially the big ones. If you do that, the 15 minutes of cook time (10 at simmer) should be plenty.
This was absolutely excellent!!!! True Italian way of eating kale and it made the house smell amazing! Was looking for a different way to eat kale and this is it. Will definitely make again. I submitted a photo of how mine turned out too. I did saute the kale longer as others suggested, instead of 5 minutes I did it about 8-9 minutes instead. Love it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Creamed Kale With Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 251
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