Easy Creamed Kale

Get ready to transform humble kale into the creamiest, most luxurious side dish you’ve ever tasted. This isn’t your average leafy green recipe – it’s a game-changing combination of tender kale leaves swimming in a velvety cheese sauce that’ll make you forget you’re eating vegetables.

Topped with buttery cracker crumbs and loaded with two kinds of cheese, this creamed kale strikes the perfect balance between wholesome and indulgent. The slight bite of the kale pairs beautifully with the rich, nutmeg-scented sauce, creating a dish that’s equally at home on your weeknight table or at a holiday feast.

Ingredients

For the Base:

• 3 tablespoons butter, divided
• 1 cup minced yellow onion (about 1 medium)
• 2 lbs lacinato kale, thinly sliced
• ¾ teaspoon fine sea salt
• 3 cloves garlic, minced

For the Cream Sauce:

• 2 tablespoons all-purpose flour
• 1¾ cups milk (whole or 2%)
• 3 tablespoons cream cheese
• 1 cup white cheddar cheese
• ⅛ teaspoon nutmeg
• Black pepper to taste

For the Topping:

• 1 cup crumbled Ritz crackers

Steps

1. Cook the Onions (5 minutes): In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion and sauté until edges turn golden brown, about 5 minutes. Watch carefully to prevent burning – you want caramelization, not charring.
2. Wilt the Kale (8 minutes): Add kale and salt, stirring to combine. Cover with lid to trap steam and speed up cooking. Stir every 2 minutes until kale is bright green and tender but still maintains some texture. Transfer to a bowl.
3. Make the Sauce (6-7 minutes): Return pot to medium heat. Melt remaining butter, add garlic, and cook until fragrant (about 1 minute). Sprinkle flour over and whisk constantly until golden (2-3 minutes). Gradually whisk in milk. Once slightly thickened, add cream cheese and whisk until completely smooth. Mix in cheddar, nutmeg, and pepper until sauce is silky.
4. Combine (2 minutes): Fold kale mixture into sauce until evenly coated. Each piece of kale should be glossy with sauce. Transfer to serving platter.
5. Finish and Serve: Mix crackers with ¼ teaspoon pepper and sprinkle over top just before serving. Serve while hot and bubbly.

Smart Swaps

• Use cashew milk for dairy-free version (same amount)
• Substitute gluten-free breadcrumbs for crackers
• Try Swiss chard or collard greens instead of kale

Make It Diabetes-Friendly

• Replace milk with unsweetened almond milk (saves 8g carbs per serving)
• Use crushed pork rinds instead of crackers (reduces carbs by 12g per serving)
• Add extra fiber with 2 tablespoons ground flax in sauce
• Serve with protein to lower glycemic impact

Pro Tips

• Remove tough kale stems for more tender results
• Don’t skip the nutmeg – it enhances the cheese flavor
• Make sauce in advance and reheat with a splash of milk
• For extra crunch, broil topped dish for 1-2 minutes