Cheesy Creamed Kale

5 from 8 votes

Creamy cheesy kale made with fontina, cream cheese, and a crunchy lemon panko topping. The best creamed kale for holidays, weeknights, or entertaining.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

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