Creamed Kale with Walnut Panko Topping
Creamed Kale with Walnut Panko Topping is a fresh spin on creamed spinach, with Tuscan kale, chiles, and a crunchy topping with walnuts.
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!
Nutrition Facts
Calories: 414kcal, Carbohydrates: 8g, Protein: 10g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 107mg, Sodium: 368mg, Potassium: 169mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1687IU, Vitamin C: 6mg, Calcium: 297mg, Iron: 1mg