This easy cheesy Creamed Kale is a delicious spin on a classic. One pot and less than 30 minutes to make. Made with milk and cream cheese (no cream!). Top with buttery Ritz crackers for a crispy garnish. Quite possibly the most delicious way to eat your greens during the holidays!
Cook onions: In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add onion and saute until golden on the edges, about 5 minutes.
Add kale: Add kale and salt, stir, then cover pot with a lid to help steam the kale. Cook, stirring frequently, until kale is softened and bright green, about 8 minutes. Transfer the entire mixture to a bowl and set aside.
Cook sauce: Return the pot to the stove, reducing the heat to medium. Melt the remaining 1 tablespoon butter and add garlic. Cook, stirring continuously, until garlic is fragrant, about 1 minute. Sprinkle in the flour. Cook until flour is pale golden, 2 to 3 minutes. Whisk in milk, and once the mixture starts to thicken slightly, whisk in cream cheese until smooth. Add cheese, nutmeg, and a pepper (to taste). Whisk until smooth.
Combine: Add kale mixture to the sauce. Toss to coat evenly. Transfer to a serving platter.
Garnish and serve: If garnishing, mix together crackers and ¼ teaspoon pepper in a small bowl. Sprinkle over the creamed kale just before serving. Serve hot.
Notes
Kale: You can de-stem the kale before using. But, the stems will soften as they cook, so if you don't mind them, leave them on (as we often do!) and save time. One bunch of lacinato kale weighs about 12 oz (340 g), so you'll need about 3 bunches. But, weigh them if you can since bunches can vary in size. You can use curly kale instead of lacinato, if you prefer.
Cheese: We recommend white aged cheddar cheese for this recipe. Alternatively, you could substitute an equal amount of Gruyere cheese. Mozzarella would also work, but it doesn't contribute as much depth of flavor as cheddar or Gruyere.
Crackers: We love topping our creamed kale with buttery Ritz crackers seasoned with pepper. It adds a nice crisp texture contrast. But, you could totally leave them off. If topping with crackers, do so just before serving so they stay crisp.
Storage & reheating tips: Cover and refrigerate extras. If you think you'll have leftovers, serve the Ritz cracker garnish on the side so you can add it fresh. To reheat leftovers, warm in a microwave or in a skillet over low heat. If reheating in a skillet, you may wish to add an extra dab of cream cheese—since creamed kale/spinach loses a bit of creaminess when reheated.
Serving size: This makes 6 generous servings. If serving this as part of a holiday potluck (or similar) with many sides, it can probably stretch it to 8+ servings.