Creamed Kale with Panko Topping

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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



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