If you’ve been staring at a bunch of kale in your fridge and wondering what to do with kale beyond tossing it in a salad, this creamed kale with Parmesan is your answer. It’s warm, cheesy, and comforting—the kind of side dish that turns a simple dinner into something that feels a little fancy. Think of it as spinach’s more interesting, slightly sassier cousin. While it's not vegan, it’s definitely one of those vegetarian recipes that even meat-lovers won’t complain about. It’s rich without being heavy, and just fancy enough to impress at holiday tables or cozy weeknight dinners.
When it comes to creamed kale, the type of kale you use can significantly impact the texture and final taste of the dish. Curly kale is the most commonly available variety—it has frilly, ruffled edges and a bright green color. This type holds its shape well when cooked and adds a slightly peppery flavor and a hearty bite, making it perfect for dishes that require a bit more structure.
Lacinato kale, also known as Tuscan or dinosaur kale, has long, dark green leaves with a bumpy texture. It’s more tender and has a deeper, earthier flavor. Because of its softer texture, lacinato kale cooks down faster and blends more seamlessly into creamy sauces, offering a silkier finish.
If you're going for a rustic, textured bite, opt for curly kale. For a more refined and subtle dish, lacinato is your best bet. You can even mix both to enjoy the best of both worlds. Whichever type you choose, be sure to remove the thick stems and chop the leaves into bite-sized pieces to ensure even cooking and a pleasant mouthfeel.
The secret to a luxurious creamed kale lies in mastering the cream sauce. It starts with a classic roux—a simple mix of butter and flour that creates the base for thickening your sauce. Cook the roux just long enough (about 1–2 minutes) to eliminate the raw flour taste but not so long that it browns, which would change the flavor profile.
Next comes the gradual addition of warm milk. Adding it slowly while whisking constantly prevents lumps and ensures a silky texture. Once the milk is incorporated, continue to whisk over medium heat until the sauce thickens—this usually takes 4–6 minutes.
Finally, stir in the cheese off the heat to avoid breaking the sauce. Parmesan adds both saltiness and depth, but it's important to let it melt gently. Season the sauce with salt, pepper, and a hint of nutmeg for warmth—this spice enhances creamy dishes in subtle, surprising ways. Don’t skip tasting before combining with kale; this is your moment to adjust the seasoning for maximum flavor.
This dish pairs beautifully with roasted or grilled meats like chicken, pork tenderloin, or even a seared steak. For a vegetarian dinner, serve it alongside baked sweet potatoes or mushroom risotto. It also makes a stellar partner for anything from the Easy Kale Recipes world—like roasted root vegetables or baked kale chips for a textural contrast.
While the base recipe is beautifully simple, creamed kale is a flexible canvas for experimentation. For added complexity, try sautéing some shallots or onions with the garlic at the start of the sauce. A pinch of crushed red pepper flakes adds gentle heat, while lemon zest brightens up the richness.
Want a more indulgent version? Stir in a handful of grated Gruyère, Fontina, or white cheddar for extra meltiness and depth. For a garlicky kick, add roasted garlic cloves instead of fresh.
You can also include other vegetables—sautéed mushrooms, cooked leeks, or chopped sun-dried tomatoes add earthiness and variety. Or make it a protein-rich side by folding in crumbled bacon, pancetta, or even flaked smoked salmon.
Herbs like thyme, rosemary, or sage pair well with the savory base and elevate the flavor without overpowering the kale. Don’t be afraid to experiment—it’s hard to go wrong once you’ve got the creamy base locked in.
While this dish is undeniably comforting, you can easily make it lighter without sacrificing taste or texture. Start by swapping whole milk for low-fat milk or unsweetened plant-based alternatives like cashew, oat, or almond milk. These non-dairy options still create a creamy base when whisked into a roux, especially if you let the sauce thicken slightly longer.
Replace the butter with olive oil or a dairy-free spread for a lighter fat profile. As for the cheese, you can reduce the quantity slightly or opt for reduced-fat Parmesan. To mimic the cheesy flavor while keeping it plant-based, nutritional yeast is an excellent stand-in—it delivers umami and a hint of saltiness.
For a gluten-free version, simply use gluten-free flour or cornstarch for the roux. And if you're reducing sodium, skip extra salt and let the cheese bring the seasoning on its own.
These swaps make the dish more accessible for those following low-fat, plant-based, or gluten-free diets while still offering that creamy, cozy vibe.
Creamed kale is an ideal side to prep in advance—perfect for holiday dinners, potlucks, or weekday meal planning. You can fully prepare the dish a day ahead and store it in an airtight container in the refrigerator.
When it’s time to reheat, transfer the kale to a saucepan over medium-low heat, stirring gently to prevent sticking. If the sauce has thickened in the fridge, add a splash of milk or broth to loosen it up. Avoid microwaving unless you're doing small portions, as it can cause uneven heating or make the sauce break.
You can also reheat it in the oven at 350°F (175°C)—cover with foil and bake for 15–20 minutes until warmed through. For extra flair, uncover during the last 5 minutes and broil with a sprinkle of Parmesan for a golden crust.
Pro tip: if you're planning to prep ahead, slightly undercook the kale so it stays vibrant and tender after reheating.
Creamed kale is an ideal side to prep in advance—perfect for holiday dinners, potlucks, or weekday meal planning. You can fully prepare the dish a day ahead and store it in an airtight container in the refrigerator.
When it’s time to reheat, transfer the kale to a saucepan over medium-low heat, stirring gently to prevent sticking. If the sauce has thickened in the fridge, add a splash of milk or broth to loosen it up. Avoid microwaving unless you're doing small portions, as it can cause uneven heating or make the sauce break.
You can also reheat it in the oven at 350°F (175°C)—cover with foil and bake for 15–20 minutes until warmed through. For extra flair, uncover during the last 5 minutes and broil with a sprinkle of Parmesan for a golden crust.
Pro tip: if you're planning to prep ahead, slightly undercook the kale so it stays vibrant and tender after reheating.
While creamed kale shines as a side, it can also be the centerpiece of a delicious, satisfying meal. Spoon it over roasted sweet potatoes, baked russets, or mashed cauliflower for a veggie-forward dinner. It also makes an excellent filling for savory crepes, puff pastry tarts, or stuffed mushrooms.
For something heartier, stir it into pasta—rigatoni or pappardelle work beautifully—or layer it into a vegetarian lasagna as a creamy, leafy component. Try spreading it over toast or crusty sourdough and topping with a fried or poached egg for a decadent brunch option.
Toss in some white beans, chickpeas, or shredded rotisserie chicken to turn it into a high-protein main dish with minimal effort. However you serve it, this creamed kale proves it's more than just a supporting act.
Even a simple dish like creamed kale can go sideways without a few key precautions:
Keep these tips in mind, and your creamed kale will turn out rich, silky, and crowd-pleasing every time.
Yes, but make sure to thaw and drain it well. Frozen kale tends to have more water content and might need extra cooking time to avoid a watery sauce.
You can, but they take longer to cook and are much tougher. For this dish, it’s best to remove them unless you chop them very finely and sauté longer.
Curly kale is great for volume and texture, while lacinato (or dinosaur) kale has a more tender bite and deeper flavor. Either works well in cooked kale recipes like this one.
Absolutely! For a spin on vegan kale recipes, swap the butter for plant-based butter, use a non-dairy milk like oat or soy, and replace Parmesan with nutritional yeast or vegan cheese.
Yes! You can make it a day in advance and reheat gently on the stove or in the oven. Add a splash of milk if it thickens too much.
