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.
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.
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.
