Creamed Kale with Caramelized Shallots
Submitted by happyzhangbo
Tender kale folded into a nutmeg-scented cream sauce and crowned with sweet caramelized shallots. A vegetarian side dish that turns leafy greens into something irresistible.
YIELD
4 servingsPREP
18 minCOOK
21 minREADY
42 minMove over, creamed spinach. Kale is here to steal the spotlight.
Three pounds of fresh kale gets boiled until tender, then stirred into a velvety béchamel sauce laced with freshly grated nutmeg.
The real magic comes from the caramelized shallots piled on top, their deep sweetness playing against the earthy, slightly bitter greens and the rich cream sauce.
This is the side dish that converts people who think they don’t like kale.
Kitchen Tips
- Strip the kale leaves from the tough center stalks before cooking; the stalks are too fibrous for this dish.
- Scald the milk (heat until tiny bubbles form around the edges) before whisking it into the roux for a smoother, lump-free sauce.
- Don’t let the roux brown; you want a white béchamel here, not a tan one.
- Squeeze excess water from the boiled kale before adding it to the sauce so it doesn’t thin everything out.
Ingredients
Directions
Heat the butter in a medium saucepan over medium heat.
Add the onions and cook until soft.
Stir in in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color.
Whisk in the warm milk and cook until thickened. Season with nutmeg, salt and pepper.
Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil.
Add the kale and cook until tender, about 10 to 15 minutes.
Drain in a colander and then return to pot.
Stir in cream sauce and cook until flavors meld, about 2 minutes.
Season with salt and pepper if desired.
Plate creamed kale and then top with Caramelized Shallots.
