I'm going to have to be honest and say Creamed Spinach is really not my thing. It's usually overcooked, mushy and the stuff my parents forced me eat as a kid. But this Creamed Kale? This stuff is Thanksgiving gold! The heartier greens stand up much better to the heat than spinach and the sweetness of the cream and nutmeg offset the bitterness from the kale perfectly. Be sure to add this easy side to your holiday repertoire!
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- 3 bunches Lacinato kale, stems removed and discarded, leaves chiffonade
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 1/ 4 stick Kroger Unsalted Butter, divided
- 8 ounces cremini mushrooms, bottoms discarded, caps thinly sliced
- 1 onion, diced
- 1 cup Kroger Heavy Whipping Cream
- Nutmeg, to taste
Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl. Once water reaches a boil, add kale and cook for 3 minutes or until bright green and tender. Transfer kale to ice bath and let sit for 1 minute. Drain kale, squeezing out all the excess water.
In a large dutch oven, add 1 tablespoon of butter and melt over medium-high heat. Add mushrooms and sauté for 5-7 minutes, or until golden brown and crisp. Remove mushrooms from pan, season with salt and set aside.
To the same pan, add remaining butter and diced onion. Cook onion over medium heat for 5-7 minutes, or until softened. Add kale and cook for 3 minutes, or until warmed through.
Add cream and nutmeg and season with salt and pepper. Simmer for about 5 minutes or until cream thickens slightly.
Transfer kale to a serving bowl and top with mushrooms. Serve warm.