Looking for an easy, yet delicious, dinner idea? Try this Cheesy Creamed Kale recipe! It's perfect for home cooks of all skill levels, and it'll please even the pickiest of eaters. Plus, it's a great way to get your family to eat their greens. So give this recipe a try - you won't regret it!
If you've ever had creamed spinach before, I can guarantee you'll love this Cheesy Creamed Kale just as much! It's savory and extra cheesy, easy to make and easy to eat, and goes well as a side dish for just about everything! Here are my 3 favorite side dishes to pair with: Caesar Roasted Broccoli, Sweet Potato Gratin, and Spicy Garlic Green Beans.
Cheesy Creamed Kale at a Glance
- 🕒 Total Time: 40 minutes
- 👪 Servings: 8
- 🍝 Cuisine Type: American / Fall Side Dish
- 🧂 Flavor Profile: Cheesy, creamy, hearty, lemony, with crunchy panko top
- 📖 Dietary Info: Vegetarian; contains dairy and gluten
- 📦 Storage Notes: Refrigerates 3–4 days; freezes up to 1 month
- ⭐ Why You’ll Love It: A richer, more flavorful twist on creamed spinach — decadent and perfect for entertaining.
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Why I Love This Recipe
Creamed kale originally caught my eye over on NYT Cooking and I haven't been able to stop thinking about it! It's basically like a spinach dip appetizer that gets served as a side dish and I am so here for it. Can you even imagine?
The recipe originally gets made in a slow cooker, but if you're familiar with my Thanksgiving menu, than you know my slow cooker will be re-heating the mashed potatoes on the big day so I gave this a spin on the stove top... it's genius.
Jump to:
Ingredients
Substitutions
🥬 Greens Swaps
- Spinach — classic and cooks down super quickly (just squeeze out extra water before mixing).
- Swiss chard — slightly sweet with pretty stems for color.
- Collard greens — sturdier texture that holds up well for make-ahead meals.
- Broccoli rabe — if you want a little bite and bitterness to balance the creaminess.
🧀 Cheese Options
- Parmesan + mozzarella are the OG combo, but…
- Gruyère or fontina for a nutty, melty richness.
- Cheddar for more bite and sharpness.
- Cream cheese or Boursin for a smooth, tangy twist.
🥛 Creamy Base Substitutes
- Half-and-half or milk — a lighter option that still tastes decadent.
- Heavy cream — for when you want it ultra-luxurious.
- Coconut milk — for a dairy-free swap with subtle sweetness.
- Cashew cream — if you’re vegan but still want that silky texture.
🧄 Flavor Boosters
- Add garlic or shallots — sauté first for an aromatic base.
- Nutmeg or chili flakes — a tiny pinch changes the whole flavor balance.
- Finish with lemon juice or zest — adds brightness to cut through the richness.
🍽 Add-Ins and Upgrades
- Crispy bacon or pancetta — for smoky depth.
- Caramelized onions — to sweeten things up.
- Top with breadcrumbs and broil for a bubbly, golden crust.
- Serve over rice, pasta, or toast to turn it into a full meal.
*For a full list of ingredients and instructions please see recipe card below.
How To Make Cheesy Creamed Kale
Step 1: In a large bowl, add the kale and ½ cup of olive oil and season with salt. Massage the kale for 2-3 minutes so it starts to soften. Heat the remaining olive oil in a very large pot or Dutch oven. Add the kale in batches, stirring to wilt until all the kale has been added.
Step 2: Cover the pot and cook on medium-low, stirring every few minutes, until the kale is soft, about 20-30 minutes. Add the balsamic and stir to combine. If the kale starts to brown, reduce heat to low and continue to cook.
Step 3: While the kale is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper.
Step 4: Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.
Step 5: Add the cream cheese in small pieces and into the kale, while still over low heat. Stir the cream cheese until it's melted into the kale.
Step 6: Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted.
Step 7: Transfer the kale mixture to a serving bowl and sprinkle the toasted panko over the top to serve.
How To Store Cheesy Creamed Kale
You can store this in an airtight container for about 3-4 days, and can heat it on the stovetop over low heat or in the oven.
How to Freeze Cheesy Creamed Kale
You can freeze this in an airtight container for a month. When its time to eat, warm it in the oven till its warm and melty!
10 Tips + Tricks
- Make it ahead the smart way. The creamy kale reheats beautifully, but always save the breadcrumb topping for the end so you get that perfect contrast when it’s time to serve.
- Trim the stems like a pro. Kale stems can be a little tough, so strip the leaves off and chop them into bite-size pieces. This gives you that perfect creamy texture without any fibrous surprises.
- Massage the kale. Yes, really. A little olive oil + salt + 2 minutes of massaging starts breaking it down so it cooks evenly and absorbs flavor faster. Its worth the effort and time.
- Use a big pot and low-and-slow heat. Kale cooks down a ton, so pile it in and let it wilt gently. Low heat means tender greens instead of bitter, over-browned ones.
- Add aromatics if you’re feeling extra. This isn’t in the original recipe, but chefs often sauté a little shallot or garlic before adding the kale for deeper flavor. If that’s your vibe, go for it.
- Cream cheese is the secret weapon. Let it soften first. It melts smoother and gives that luscious, velvety base that makes this dish next-level.
- Blend your cheeses for max melt. Fontina melts like a dream, but experts love mixing in a little parm or white cheddar for tang and structure. Totally optional but totally delicious.
- Season in layers. Salt the kale as it cooks, taste the creamy mixture, and adjust before serving. Cream dulls salt, so don’t under-season!
- Finish with acid...always. Lemon juice + zest brighten everything. Many external sources swear by a splash of sherry vinegar or balsamic to balance richness (and it works).
- Breadcrumbs bring the crunch. Toast them in butter so they get golden and nutty, then add lemon zest for a pop. Add right before serving so they stay crispy and fabulous. Or, make some of my Homemade Garlic Croutons and break them in the blender for a fun delicious crunch.
FAQs
Do you have to blanch the kale for Cheesy Creamed Kale?
Nope! It gets cooked over about 30 minutes so need to blanch and take that extra step.
Could you use spinach in place of kale?
You absolutely can! Or you could do it with half spinach and half kale. Or throw in some Swiss chard. Bottom line... it's great with any hearty leafy green.
Can I use frozen kale to make Creamed Kale?
Yes! But make sure you thaw it out completely and then ring it dry to remove all excess moisture!
PS – are you thinking of putting this Creamed Kale on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cheesy Creamed Kale
Ingredients
- 3 lbs kale (roughly 3 to 5 large bunches), stems removed and leaves roughly chopped into 1 inch pieces
- ¾ cup olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- 1 lemon zested and juiced
- 8 ounces cream cheese, at room temp
- 8 ounces grated fontina cheese or white cheddar
- ½ cup heavy cream
Instructions
- In a large bowl, toss the kale with 1⁄2 cup olive oil and a generous pinch of salt. Massage for 2 to 3 minutes until slightly softened.
- Heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the kale in batches, stirring as it wilts. Cover and cook on medium low, stirring occasionally, until tender, about 20 to 30 minutes. Stir in the balsamic vinegar. If the kale starts to brown, lower the heat.
- While the kale cooks, melt the butter in a small skillet over medium heat. Add the panko, season with salt and pepper, and cook until golden, about 3 minutes. Stir in the lemon zest and set aside.
- Add the cream cheese to the kale in small pieces and stir over low heat until melted. Mix in the fontina, lemon juice, and heavy cream until smooth and creamy. Transfer the kale to a serving dish and top with the toasted panko. Serve warm
Notes
- Make it ahead the smart way. The creamy kale reheats beautifully, but always save the breadcrumb topping for the end so you get that perfect contrast when it’s time to serve.
- Trim the stems like a pro. Kale stems can be a little tough, so strip the leaves off and chop them into bite-size pieces. This gives you that perfect creamy texture without any fibrous surprises.
- Massage the kale. Yes, really. A little olive oil + salt + 2 minutes of massaging starts breaking it down so it cooks evenly and absorbs flavor faster. Its worth the effort and time.
- Use a big pot and low-and-slow heat. Kale cooks down a ton, so pile it in and let it wilt gently. Low heat means tender greens instead of bitter, over-browned ones.
- Add aromatics if you’re feeling extra. This isn’t in the original recipe, but chefs often sauté a little shallot or garlic before adding the kale for deeper flavor. If that’s your vibe, go for it.
- Cream cheese is the secret weapon. Let it soften first. It melts smoother and gives that luscious, velvety base that makes this dish next-level.
- Blend your cheeses for max melt. Fontina melts like a dream, but experts love mixing in a little parm or white cheddar for tang and structure. Totally optional but totally delicious.
- Season in layers. Salt the kale as it cooks, taste the creamy mixture, and adjust before serving. Cream dulls salt, so don’t under-season!
- Finish with acid...always. Lemon juice + zest brighten everything. Many external sources swear by a splash of sherry vinegar or balsamic to balance richness (and it works).
- Breadcrumbs bring the crunch. Toast them in butter so they get golden and nutty, then add lemon zest for a pop. Add right before serving so they stay crispy and fabulous.
He many bags of kale do you recommend (pre chopped). Taking shortcut.
however many bags equal 4ish lbs
creamy, dreamy cream of spinach...
Should it end up like a dip texture? I made this and its yummy but it turned out with a consistency like cheese dip, with some kale. I thought I did all the measurements correctly. Again, it was delicious, just much more thick and heavy on the cheese than I expected. 🙂
I made this kale dish today for Thanksgiving tomorrow. I have not put the panko and lemon on it yet. I did a taste test and this stuff is fantastic!!!! I used Kale, Chard and Spinach. To be honest all l want to do is put it in a bowl and eat it now. BUT I will be good and wait until tomorrow! Gaby did it again!
Agree! Sooo good!
Would baking to reheat work with this dish?
Sure would!