Creamed Kale with Cream Cheese (Jalapeno Popper Style!)
Your kale-hating friends won’t hate this creamed kale dish, with its jalapeno heat and cream cheese-y goodness.
Servings 4
Ingredients
- 7-8 ounces kale, center stalks removed (weighed using a food scale)
- 2 tablespoons tablespoons butter (or bacon grease)
- 1 cup ½ and ½
- 3 tablespoons cream cheese
- ½ medium yellow onion, minced
- 2-3 cloves garlic, finely minced
- 4 jalapenos, minced (remove pith and seeds to reduce spiciness)
- Salt and pepper, to taste
Optional Toppings
- 3-4 strips of bacon, chopped into bacon bits
- ¼ cup bread crumbs or crushed up croutons
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, and jalapenos and cook over medium heat for 3 minutes, stirring occasionally.
- Add cream cheese and stir until melted.
- Add ½ and ½, then toss all of the kale in. Use tongs to help coat the kale in the creamy mixture and encourage wilting. Cover for 2 minutes, then rotate the kale with the tongs.
- Repeat this process (rotating the kale, then covering the kale for 2 minutes) for around 15 minutes or until kale becomes tender and the cream thickens. Once you’ve achieved tender, creamy kale, turn off the burner. Add salt and pepper until seasoned to your liking.
- Let sit for 1-2 minutes to cool and thicken further.
- Sprinkle on bacon bits and/or breadcrumbs or crushed croutons.
- Serve to your kale-hating friends with smug satisfaction.
Notes
Many recipes for jalapeno poppers also include cheddar cheese, but I left it out here because this dish is on the heavy (read: comforting) side. I recommend pairing with a lean protein like pork loin or chicken breast.
Leftovers reheat well - just put 'em in a pan over medium heat, stirring occasionally until heated through.