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Kale with Cream and Toasted Rosemary Walnuts

December 20, 2011

Kale is a trusty winter side dish, and this is a a version that’s easy enough for weeknights and fancy

creamed kale and walnuts

enough for entertaining.  I found this recipe from Food52 and it sounded indulgent, but still healthy.  This is great served with a simple meat dish.  I served it when my mom was here with grilled chicken thighs and corn…it was still warm enough to grill at that point.  This recipe serves 4.


For the kale:

1 T olive oil

1 large shallot, minced

2 cloves garlic, minced

1 large bunch kale, roughly torn

1/4 c white wine

salt and freshly ground pepper, to taste

pinch red pepper flakes

2-3 T heavy cream or more half and half

For the walnuts:

3/4 c walnuts

1 T extra virgin olive oil

1 T fresh chopped rosemary

generous sprinkling of fleur de sel or kosher salt


Heat a large saute pan over medium heat. Add the olive oil, shallots and garlic to the pan and cook until fragrant, about 1 minute.  Add the kale (in batches, if necessary), and toss to evenly heat. When the kale is mostly wilted, add the wine. Lower the heat and simmer until the wine is almost entirely evaporated, 4-5. Toss the kale occasionally as it cooks.

Season the kale with salt, pepper, and pepper flakes. Add the cream and stir well to combine. Add some more cream, if desired and keep warm.

Meanwhile, toss the walnuts with the olive oil well to coat in a bowl. Add the rosemary and fleur de sel and toss well to combine. Transfer the walnuts to a baking sheet and toast until fragrant, about 8-10 minutes. Cool slightly, and roughly chop.

Sprinkle the walnuts over the kale and serve immediately.

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