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Creamed Kale

This makes a total of 8 servings of Creamed Kale. Each serving comes out to be 227.25 Calories, 21.35g Fats, 3.32g Net Carbs, and 4.98g Protein.
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Ingredients
  

  • 16 ounces kale stems removed and chopped
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 2 small shallots minced
  • ½ tablespoon minced garlic
  • 6 ounces cream cheese
  • ½ cup chicken broth
  • ½ cup heavy whipping cream
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • ½ teaspoon xanthan gum
  • 2 tablespoons almond flour
  • ¼ cup grated parmesan cheese

Instructions
 

  • Preheat the oven to 375F degrees then grease a casserole dish.
  • Place the chopped kale and a little water in a large microwave safe bowl. Cover and steam in the microwave until the kale starts to soften, about 4 minutes. This can also be done on the stovetop or in a steamer.
  • Once steamed drain all the excess water and set aside.
  • Heat the olive oil and 1/3 of the butter in a skillet over medium-low heat. Add the minced shallot and garlic and cook until soft and fragrant, about 3 minutes.
  • Add the cream cheese and broth to the pan, whisking to combine as the cream cheese melts. Let the mixture come to a simmer and stir until the cream cheese is fully incorporated.
  • Add the heavy cream, pinch of nutmeg, salt, and pepper to taste.
  • Whisk in the xanthan gum and let simmer until the sauce is thickened (about 3-5 minutes.)
  • Add the kale to the skillet and toss to coat.
  • Transfer the kale mixture to the prepared baking dish.
  • In a small bowl melt the remaining tablespoon of butter. Add the almond flour and parmesan cheese and stir to combine.
  • Sprinkle the almond flour mixture over the top of the casserole. *
  • Bake in the oven until heated through and the topping is golden brown, about 15 minutes.