Creamed Kale with Pearl Onions

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 cup pearl onions, peeled
  • 5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream
  • 1 cup homemade chicken stock or store-bought chicken broth
  • 1 1/4 pounds baby kale
  • 1 cup freshly grated Parmesan cheese
Directions
Watch how to make this recipe.
  • Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat dry and set aside.

  • Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.

  • Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.


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