This creamed kale makes a wonderful side dish for prime rib. The bright flecks of red pimento amongst the vibrant green of the kale is perfect at Christmastime!
- 2 pounds chopped kale leaves
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 tablespoons diced pimento peppers
- 2 cloves garlic, minced
- 1 ¼ cups half-and-half
- ¼ cup heavy whipping cream
- ⅓ cup shredded Gruyere cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper
- ¼ cup panko bread crumbs
Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Preparation time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Servings: 10 – Yield: 10 servings