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creamed kale

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As I made my way through the (we will not name the number) bowl of creamed kale, I came to a very important realization.

Creamed kale tastes like it is really, really bad for you. It tastes like it is full of cream and cheese. Two things I adore, but when I’m eating kale, I like to think I’m doing something good for my body.

When I thought about the ingredients, I realized that there was a chance this creamed kale was actually healthy! I didn’t believe it at first either, because it certainly doesn’t taste it, but when I worked out the nutrition facts, I was left with a side dish that has about 100 calories per serving and a bonus of 10 grams of protein! I’m not one to get caught up on whether something is healthy or not during the holidays, I think it’s best to enjoy the celebration and eat the foods you enjoy, but this dish lets you have the best of both worlds.

Another bonus of this dish and not that I would ever condone this, but say you’ve got an uncle who is a little hesitant when it comes to kale. Maybe its your in-laws, I won’t tell. You could  trick them into eating, and liking kale. Sometimes I hear things like, “why do you like hippy food?” or “why do you eat like a rabbit?” and I feel the need to retaliate. I know, it isn’t right. But its totally fun.

Enjoy your rabbit food Uncle Mike. 😉

Creamed Kale

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: side side gluten-free low-carb vegetarian Thanksgiving

 

Ingredients (6 servings)

  • 2 bunches kale
  • 1/2 onion, sliced paper thin
  • 3-4 cloves garlic, sliced
  • 1 1/2 cups low-fat cottage cheese
  • 1/4 cup shredded parmesan cheese
  • 2 Tbsp butter

Instructions

Wash kale and remove stems.

Roughly chop.

Pour 2 cups water in large pot with onion slices and garlic.

Bring to a boil and boil for about 2 minutes.

Lower heat to medium high, and add kale to pot, sprinkling with salt.

Cook for about 10 minutes, stirring occasionally.

Drain kale-onion mixture and press all water from it.

Add cheese and cottage cheese to food processor (or blender) and process until smooth.

Add butter and kale-onion mixture to food processor and process to desired consistency.

Serve hot with shredded parmesan cheese if desired.

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Hint: To easily remove stems from kale, grab bottom of leaf in right hand and pull down with left hand. 

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Comments

  3. Emily. Seriously. Looks SO GOOD! I used to be world’s biggest creamed spinach fan, but then fat became the devil and I haven’t had it in years – even after I relaxed with the food habits. I can’t wait for the holiday craziness to calm down so I can whip up a bowl 😉

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  8. OH my gosh! This looks fantastic!!! Holy comfort food batman!!

    I think I will make this at Christmas when I’m at my In-Laws…I’m a HUGE fan of sneaking veggies into foods….Take my whole wheat cinnamon buns with Butternut Squash puree for instance!! Sneaky Sneaky!

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  13. This sounds so good! I was picturing it as a dip too. Great substitute for spinach especially considering kale has sailed the charts to one of my fave veggies.

    Reply

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