Creamed Kale with Walnut Panko Topping
Creamed Kale with Walnut Panko Topping is a refreshing twist on the holiday classic, creamed spinach. This recipe swaps spinach for Tuscan kale, which holds its shape better and offers a toothier, more satisfying bite. Bright additions like chiles, sour cream, and lemon zest add layers of flavor, lifting the creamy richness.
The star of this Creamed Kale dish is the walnut-panko topping, providing a delightful crunch to contrast the smooth kale. Ideal as a holiday side-dish, this updated take on a traditional dish will bring texture and depth to any holiday table. Perfect for those who love familiar comfort foods with a modern edge.
Creamed Kale with Walnut Panko Topping
There’s nothing better than creamy kale cooked the right way! With all of the Thanksgiving side dishes that can be served, this is one of our favorites. The crunchy topping is the best!
Read more: Creamed Kale with Walnut Panko Topping
Why I love this recipe
- Another great Thanksgiving side dish.
- You can swap out the walnuts for your favorite nuts.
- It’s full of cheesy-creamy goodness!
Gather these ingredients
- Butter
- Yellow onion – minced
- Rosemary – minced
- Salt
- Black pepper
- Jalapenos – seeded and minced
- White wine
- Flour
- Heavy cream
- Sour cream
- Lemon zest
- Nutmeg
- Gruyere cheese – or sharp cheddar
- Tuscan Kale – large bunches, stems removed, rinsed and thinly chopped (about ½ inch thick pieces)
Walnut Panko Topping
- Butter
- Black pepper
- Rosemary – minced
- Walnuts – toasted, roughly chopped
- Panko bread crumbs
How to make Creamed Kale with Walnut Panko Topping
- Add the butter to a medium skillet and melt over medium high heat. Add the onion and rosemary and season with salt and pepper.
- Cook until softened, 5 minutes, then add the jalapeno and cook for 2 minutes, then add the white wine and stir until reduced for 2 minutes.
- Add the flour and cook for 2 minutes, then slowly stream in the heavy cream, stirring constantly, until the flour is dissolved. Add the sour cream, lemon zest, and nutmeg. Bring to a simmer, then add the kale and cover, stirring a few times, for 8 minutes, or until just wilted.
- Remove from the heat, add the cheese and stir to melt, 3-4 minutes.
- Melt the butter in a small skillet and add the pepper and rosemary. COok until fragrant for 2 minutes. Add the panko and continue cooking, stirring frequently, until golden.
- Season with a pinch of salt, stir in the walnuts, then remove from the heat.
- Plate the creamed kale in a bowl and top with the Panko walnut topping.
- Serve and enjoy!
Tips & substitutions
- If you don’t have Tuscan kale (which I recommend) you can use curly kale or even Swiss chard. Just make sure to remove any tough stems, they can be fibrous.
- For extra heat, keep the seeds in the jalapenos or swap them for serrano peppers.
- For the dairy-free version, replace heavy cream with coconut milk and use dairy-free sour cream.
- Nutritional yeast can be used instead of cheese for a hint of cheesy flavor.
Serving suggestions
Serve with roasted turkey (need to add link), twice baked sweet potatoes, green beans with onions and bacon, and buttermilk biscuits for a complete dinner spread.
Storage
This dish is best enjoyed fresh, however, you can store leftovers in an airtight container in the refrigerator for 2 days.
Check out these other side dishes while you’re here
Get the Recipe:
Creamed Kale with Walnut Panko Topping
Ingredients
- 4 Tbsp butter
- 1 medium yellow onion, minced
- 2 Tbsp minced rosemary
- salt to taste
- 1 tsp black pepper
- 2 jalapenos, seeded and julienned (or minced)
- ⅓ cup white wine
- 1 Tbsp flour
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tsp lemon zest
- ⅛ tsp nutmeg
- 1 cup gruyere cheese, or sharp cheddar
- 2 large bunches tuscan kale, stems removed, rinsed and thinly chopped (about ½’’ thick pieces)
Walnut Panko Topping
- 2 Tbsp butter
- ½ tsp black pepper
- 1 Tbsp rosemary, minced
- 3 Tbsp Toasted walnuts, roughly chopped
- ¼ cup Panko Bread crumbs
Instructions
- In a medium skillet, add the butter and melt over medium high heat. Add the onion and rosemary and season with salt and pepper. Cook until softened, 5 minutes, then add the jalapeño and cook for 2 minutes, then add the white wine and stir until reduced, 2 minutes.
- Add the flour and cook for 2 minutes, then slowly stream in the heavy cream, stirring constantly, until the flour is dissolved. Add the sour cream, lemon zest, and nutmeg. Bring to a simmer, then add the kale and cover, stirring a few times, for 8 minutes, or until just wilted. Remove from the heat, add the cheese and stir to melt, 3-4 minutes.
Make the panko topping:
- In a small skillet, melt the butter and add the pepper and rosemary. Cook until fragrant 2 minutes. Add the panko and continue cooking, stirring frequently, until golden. season with a pinch of salt, stir in the walnuts, then remove from the heat.
- Plate the creamed kale in a bowl and top with the Panko walnut topping and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
