When I first started hearing all of the interwebs about kale, I was more than a little hesitant. I hate greens. In fact, the first time I tried kale as a salad, it was a definite no go. However, kale has been labeled a superfood that will do everything from fight asthma, cancer, and auto-immune diseases to promote world peace and harmony among nations. Okay, maybe that last part is taking it a bit far. But the benefits of kale are so touted that I decided to try again. We love creamed spinach (especially with a hot, juicy steak), so I thought I might be able to make a thing of creamed kale. It did not disappoint. This stuff is terrific, and we can’t wait to have it again.
While anything with whole cream in it might not be labeled “healthy,” my creamed kale recipe is about as healthy as a creamed vegetable can be. Listen, we are trying our best to take care of the temple God has given us. Baby steps. Try the kale. Hope you love it as much as we do.
16 oz bag of frozen chopped kale
4 Tablespoons of butter
Salt, pepper, garlic powder, and onion powder to taste (I use about 1/2 teaspoon of each)
A dash of cayenne pepper
A dash of ground nutmeg
1/4 teaspoon of Stevia
1/3 cup heavy cream
1/4 cup of Parmesan cheese
Melt the butter in skillet over medium heat. Add the frozen kale, Stevia, and spices.
Let saute until kale is heated through and most of the liquid has evaporated, about 5-10 minutes. Add the cream and Parmesan and stir to mix thoroughly. Leave cooking for about 1-2 minutes to let cream thicken. Serve immediately.
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