If people weren’t so freaking afraid of kale, steakhouse menus would serve you sides of creamed kale instead of creamed spinach. This kale recipe pairs with a juicy piece of red meat like jelly goes with peanut butter, champagne washes down a spoonful or caviar, or my cooking greatly improves when my husband does the dishes.
Not to worry of course, if you are a vegetarian or already a kale lover this dish will please you too. As a recipe it takes a bit of time but it is easily reheated or kept in a low oven until you are ready and I bet it freezes well.
Creamed Kale Recipe(serves 4)
Preheat oven to 350F. Chop kale roughly. In a large saucepan with high sides melt one tablespoon of the butter over medium heat. Add as much kale as will fit in the saucepan and a pinch of salt. Wilt the kale, stirring regularly until you can add more kale, continue until you can add all the kale at once. Add another pinch of salt and the remaining sugar. Continue cooking, stirring regularly for another 15 minutes.
Meanwhile in a second, oven-proof, sauce pan melt the second tablespoon of butter over medium heat. Whisk in the tablespoon of flour and cook, whisking regularly for 3 minutes. Slowly whisk in milk. Bring to a simmer and cook, stirring regularly for 10 minutes. Slowly stir in three quarters of the cheese. Once melted and uniform stir in cooked kale and some freshly ground pepper. Taste and add more salt and pepper if needed. Sprinkle with remaining cheese and transfer to the oven. Cook for 15 minutes. Serve hot.