Delicious Creamed Kale With Mushrooms

Delicious Creamed Kale With Mushrooms

Jake Foz 0

"Goes great as a side dish to any protein-based entree."

Ingredients 35 m {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.
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  • Cook's Note:
  • Salt level is critical, be sure to taste as you go.
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Reviews 5

  1. 9 Ratings


Great recipe had some fresh kale need to use this a tasty way. Kale was not as tender as I would have liked next time I will cook the kale longer. Used some of the left covers in an omelet for my son he loved it.


Another great way to eat Kale!


Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! Made this recipe exactly as presented (which is why the 5 stars - I can't stand it when I see 5 star reviews, but only 'if' you do this, that, or the other thing). Absolutely no changes needed. I saw the reviews that said to cook longer, but I think that depends on how small you chop the kale, and of course remember to get rid of the stem, all the way up through the middle of the leaves, especially the big ones. If you do that, the 15 minutes of cook time (10 at simmer) should be plenty.