Creamed Kale Recipe, Healthy and Whole!


This recipe is called Creamed Kale with a healthy twist! Very low calorie, healthy spin. Approximately only 6g of fat, 90 calories per 8 ounce serving.
Recipe ingredients:

1 tablespoon unsalted butter
5 garlic cloves, minced
3 large shallots, chopped finely
Salt & Pepper to taste
Pinch of ground nutmeg
16 ounces fresh kale
1 teaspoon cornstarch
1/2 cup Greek Yogurt

Method of cooking:
1. Melt the butter in a saute pan over medium heat. Add the garlic, shallots and season with salt, pepper, add the nutmeg.

2. Cook the shallots until tender, approximately 5 minutes.

3. Raise the heat up and add 1/2 the kale. Toss and stir as it cooks.

4. As the kale cooks down, add the remaining raw kale and continue to cook until it is tender, about 4 minutes.

5. Sprinkle the cornstarch over the kale and stir until the liquid in pan has thickened, just a bit.

6. Remove the pan from heat and gently add the Greek yogurt to just coat the kale, coat gingerly.

7. Season with salt and pepper, serve and enjoy!!!

Please email me with feedback once you prepare the recipe, thank you!



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    TERRIBLE RECIPE WITH EVEN WORSE INSTRUCTIONS!!! Thanks for excluding to tell me to both cut the kale and to remove the stems. I haven't used it before and now you have ruined both my first experience cooking it and an entire bunch of kale, 3 shallots (not cheap!), and garlic, plus set off my smoke detectors and freaked out my cat because 1 Tbsp butter is in no way near enough so the garlic and shallots burnt to a crisp before the kale was anywhere near crisp. WARNING TO EVERYONE: DO NOT USE THIS PERSON'S HORRIBLE RECIPES--LOOK SOMEWHERE ELSE!!!

  • The recipe was quite good and members in my family that flee at the sight of kale cleaned their plates. I did make a variation on the recipe, using items that were on hand and going from the previous comment. I added along with the butter some olive oil (~ 1tbls).
    Instead of using solely kale I used multiple items from the garden: kale, chard, broccoli leaves and broccoli. I removed majority of large stems and did a chiffonade cut.
    I did not seem to have a lot of liquid during the stage for the cornstarch so I only used 1/4 tsp.
    Overall I thought it was a wonderful tasty recipe, so thank you for sharing.
    As with any recipe, the cook should be aware of the dish, if it looks dry - add some liquid and definitely don't leave dishes on high heat unattended.

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