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Creamed Kale with Parmesan

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Italian
Servings 4

Equipment

  • Large sauté pan or skillet
  • Medium saucepan
  • Whisk
  • Wooden Spoon or Spatula
  • Cheese Grater
  • Colander

Ingredients
  

  • 1 large bunch of kale preferably curly or lacinato, stems removed and chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup grated Parmesan cheese plus more for topping
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • Pinch of ground nutmeg optional but recommended
  • Olive oil for sautéing the kale

Instructions
 

Cook the Kale

  1. In a large sauté pan, heat a drizzle of olive oil over medium heat. Add the chopped kale and cook until wilted and slightly tender, about 5–7 minutes. If the pan gets dry, splash in a little water. Once cooked, set aside.
    freshly chopped kale being cooked in olive oil

Make the Roux

  1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and whisk constantly for about 1–2 minutes to form a roux.

Create the Cream Sauce

  1. Slowly pour in the milk while whisking to avoid lumps. Let it simmer gently, stirring often, until the sauce thickens—this should take around 5 minutes.

Add the Cheese

  1. Stir in the grated Parmesan cheese, a pinch of nutmeg, and season with salt and black pepper. Let the cheese melt completely into the sauce.

Combine and Serve

  1. Fold the cooked kale into the cheese sauce and stir until it’s evenly coated and heated through. Taste and adjust seasoning if needed. For a slightly crisp finish, sprinkle more Parmesan on top and place under a broiler for 2–3 minutes.