You may not be able to tell from the bevy of desserts I post every week, but I am a huge proponent of eating your greens. Almost every meal I make for myself involves a huge bed of arugula. Yes, for real.
That said, on Thanksgiving, there are so many sides that leafy greens can get lost in the mix or left out entirely. To that, I counter this: Creamed Kale with Crispy Breadcrumbs. It’s the sort of “eat your greens” situation that is absolutely welcome sidled up to cornbread stuffing, cranberry sauce, and Fluffy Dinner Rolls.
This is a vegetable side dish that stretches the meaning of the word “vegetable.” Yes, there is kale in there—a lot of it—but it’s coated in a sauce of butter, heavy cream, milk, cream cheese and parmesan, and topped with buttery breadcrumbs. Dietetic, this is not. On Thanksgiving, though, who cares? If there were ever a day for eating a creamy, cheesy, crispy-topped side and calling it a serving of vegetables, this is the one.
If you’re wondering why I used kale here instead of going for classic creamed spinach, the answer is simple: kale’s texture holds up. Even after the blanching, shocking, sautéing, saucing, and baking, it still has texture. It contrasts perfectly with the crispy breadcrumbs instead of getting lost in the cheesy sauce. And it’s pretty. And I just *like* kale.
Now, I know that adding one more thing to your Thanksgiving menu is never something to be taken lightly. Time and energy are at a premium at the holidays! Luckily, Creamed Kale with Crispy Breadcrumbs is perfect for making ahead. You can stir together the creamed kale part of the equation a day or two ahead of time and refrigerate it. When you’re ready to serve, top it off with the breadcrumb mixture and bake until brown, bubbly, and so creamy and wonderful that even I—a person who has written repeatedly about loathing cream sauce—can’t resist.
Looking for something a little lighter? Try my Caramelized Brussels Sprouts!
Creamed Kale with Crispy Breadcrumbs
makes 6-8 servings
Creamed Kale:
2 lbs lacinato kale (curly kale works too)
1/4 cup (1/2 stick) unsalted butter
4 cloves garlic, minced
1 small onion, finely diced
1/8 teaspoon ground nutmeg
1/2-3/4 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
3/4 cup heavy cream
1/2 cup whole milk
2 ounces full-fat brick-style cream cheese
1 cup (4 ounces) grated Parmesan cheese
Breadcrumb Topping:
1/2 cup panko breadcrumbs (or other plain breadcrumbs)
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoon unsalted butter, melted
1/2 cup (~1 1/2 ounces) grated Parmesan cheese
Preheat oven to 400F. Bring a large (6 quart) pot of water to a boil over high heat.
Wash and dry kale. Remove and discard the ribs. Use a large, sharp chef’s knife to slice kale into 1/2-inch ribbons.
Fill a large bowl with ice water.
When the pot of water comes to a boil, salt it liberally. Add kale and let cook about 1 minute (until bright green). Remove kale and plunge it directly into the ice water. This method is called blanching & shocking.
Line a sheet pan (or a few plates) with paper towels. Once kale is cool (a few minutes), remove it from the water and place on paper towel-lined pan. Blot with more paper towels to remove excess water.
Heat a large, heavy-bottomed pot (I used the same one I used for the kale) over medium heat. Add butter and allow to melt. Sauté onion 5-7 minutes, or until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in kale, followed by nutmeg, salt & pepper. Stir in heavy cream, milk, and cream cheese. Turn heat up to medium-high and let cook, stirring occasionally, for 5-7 minutes, or until cream cheese has melted and sauce has thickened slightly. Remove from heat and stir in Parmesan. Taste and adjust for seasoning.
Grease an 8-inch casserole dish. Fill with creamed kale.
Make breadcrumbs. In a small bowl, use a fork to whisk together breadcrumbs, salt, pepper, and melted butter. Add Parmesan. Scatter mixture over the top of the kale. Bake for 12-15 minutes, or until brown and bubbly.
Serve warm. This is best the day it is made, but may be kept covered in the refrigerator for up to three days. Breadcrumbs will soften over time, but may be re-crisped in the oven.
To make ahead: after transferring creamed kale to a casserole dish, press plastic wrap to the surface and refrigerate for up to 2 days. When ready to bake, make breadcrumb mixture and scatter it over the top. Bake at 400F until bubbly and golden, about 30 minutes.
