Creamed Kale Recipe

Prepare the kale

Wash the black kale thoroughly. Remove thick stems and roughly chop leaves into 1–1.5 inch ribbons. Pat dry or spin in a salad spinner.

Blanch (optional) — to soften and reduce bitterness: bring a large pot of salted water to a boil and add kale for 1 minute, then immediately transfer to an ice bath. Drain and squeeze out excess water. If you prefer more texture, skip blanching and sauté raw.

In a large skillet over medium heat, melt 2 tablespoons butter. Add the diced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the prepared kale to the skillet. Sauté, tossing, until wilted and tender, about 3–5 minutes (less if blanched). Season with 1 teaspoon salt and 1 teaspoon black pepper. Finish with 1 tablespoon fresh lemon juice. Remove from heat and set aside while you make the bechamel.

In a medium saucepan over medium-low heat, melt 2 tablespoons unsalted butter until foamy but not browned.

Add 2 tablespoons all-purpose flour and whisk continuously to form a roux. Cook the roux 1–2 minutes to remove the raw flour taste, whisking so it doesn’t color.

Gradually add 1 cup whole milk while whisking constantly to prevent lumps. Bring to a gentle simmer; the sauce will thicken in 3–5 minutes.

Stir in 1 tablespoon heavy cream, 0.5 teaspoon salt, 0.25 teaspoon white pepper, and a pinch of freshly grated nutmeg. Whisk in 1 ounce freshly grated Grana Padano until melted and fully incorporated. Taste and adjust seasoning.

If the bechamel is too thick, thin with up to 2 tablespoons milk or reserved kale cooking liquid to reach a creamy, spoonable consistency.

Make the Grana Padano jus: in a small saucepan combine 1/2 cup stock and 1/4 cup grated Grana Padano (or add a small piece of rind). Warm gently over low heat until the cheese melts into the stock, stirring to dissolve. If using rind, simmer 5–8 minutes, then strain out rind and reduce slightly until slightly saucy (about 3–4 minutes).

Off the heat, swirl in 1 tablespoon cold diced butter to enrich and slightly thicken the jus (mounting). Keep warm.

Crisp the La Sauvagine: in a small skillet over medium heat, add 1 tablespoon olive oil. Add the thin slices of La Sauvagine (or prosciutto) and sauté until edges are crisp and slightly browned, about 1–2 minutes per side. Transfer to paper towel to drain.

Toast the sourdough slices until golden and crisp. Optionally rub a cut clove of garlic over toasted bread for extra flavor.

Assemble the creamed kale: return the sautéed (or blanched) kale to the skillet on very low heat. Pour the warmed bechamel over the kale and stir gently to coat evenly, heating through 1–2 minutes. Taste and adjust salt/pepper or lemon if needed.

Plate: divide creamed kale among 4 plates or serve family-style. Spoon a little Grana Padano jus around or over the kale for glossy umami finish. Top with crisped La Sauvagine slices. Serve with toasted sourdough on the side.

Optional garnish: extra grated Grana Padano, cracked black pepper, or a light drizzle of olive oil.