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Creamed Kale with Pearl Onions

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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.
  3. 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.