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Delicious Creamed Kale With Mushrooms

Delicious Creamed Kale With Mushrooms

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Jake Foz

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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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Reviews

vanja
3
11/2/2013

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.

Amy Thomas
1
11/22/2013

My husband won't normally eat kale and he likes this recipe. My kids like kale and they LOVE this. LOVE IT! I cooked the kale a bit longer but we just prefer it soft. Otherwise we did not change a thing. Much better than creamed spinach. Thanks!

jbrown
0
9/1/2014

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.