Goes great as a side dish to any protein-based entree.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

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Cook's Note:

Salt level is critical, be sure to taste as you go.

Nutrition Facts

333.1 calories; 7.9 g protein; 16.7 g carbohydrates; 90.1 mg cholesterol; 219.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2014
Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! Made this recipe exactly as presented (which is why the 5 stars - I can't stand it when I see 5 star reviews, but only 'if' you do this, that, or the other thing). Absolutely no changes needed. I saw the reviews that said to cook longer, but I think that depends on how small you chop the kale, and of course remember to get rid of the stem, all the way up through the middle of the leaves, especially the big ones. If you do that, the 15 minutes of cook time (10 at simmer) should be plenty. Read More
(7)
20 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2014
Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! Made this recipe exactly as presented (which is why the 5 stars - I can't stand it when I see 5 star reviews, but only 'if' you do this, that, or the other thing). Absolutely no changes needed. I saw the reviews that said to cook longer, but I think that depends on how small you chop the kale, and of course remember to get rid of the stem, all the way up through the middle of the leaves, especially the big ones. If you do that, the 15 minutes of cook time (10 at simmer) should be plenty. Read More
(7)
Rating: 5 stars
09/01/2014
Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! Made this recipe exactly as presented (which is why the 5 stars - I can't stand it when I see 5 star reviews, but only 'if' you do this, that, or the other thing). Absolutely no changes needed. I saw the reviews that said to cook longer, but I think that depends on how small you chop the kale, and of course remember to get rid of the stem, all the way up through the middle of the leaves, especially the big ones. If you do that, the 15 minutes of cook time (10 at simmer) should be plenty. Read More
(7)
Rating: 5 stars
11/02/2013
Great recipe had some fresh kale need to use this a tasty way. Kale was not as tender as I would have liked next time I will cook the kale longer. Used some of the left covers in an omelet for my son he loved it. Read More
(3)
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Rating: 4 stars
07/13/2016
So so yummy!! Used a little less butter and substituted olive oil, used half and half instead of heavy cream, added some fresh rosemary and Italian seasoning - then went wild and poured it over whole wheat elbow pasta!! So good! Definitely a keeper!! Read More
(3)
Rating: 5 stars
02/17/2014
This was absolutely excellent!!!! True Italian way of eating kale and it made the house smell amazing! Was looking for a different way to eat kale and this is it. Will definitely make again. I submitted a photo of how mine turned out too. I did saute the kale longer as others suggested, instead of 5 minutes I did it about 8-9 minutes instead. Love it!!! Read More
(2)
Rating: 4 stars
01/11/2015
Another great way to eat Kale! Read More
(2)
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Rating: 5 stars
03/28/2016
This is an excellent recipe for kale. Quick and easy, plus it tastes great as is. Salt is an important factor in the flavor, so taste and season as you go. I made this for my bf who is very picky about green leafy veggies. He's actually eaten the same kale I used in the recipe before, but hated the taste of the kale. This time, he was smacking his lips and asking for more. I made this recipe exactly as is, except I eyeballed the measurements for the cream and cheese. You gotta try this, you will love it! Read More
(1)
Rating: 5 stars
10/18/2019
I added about a quarter cup of sour cream since I didn’t have enough whipping cream. It added a bit of creaminess. Wonderful side dish with sautéed scallops. Read More
(1)
Rating: 5 stars
11/22/2013
My husband won't normally eat kale and he likes this recipe. My kids like kale and they LOVE this. LOVE IT! I cooked the kale a bit longer but we just prefer it soft. Otherwise we did not change a thing. Much better than creamed spinach. Thanks! Read More
(1)
Rating: 5 stars
05/01/2020
Wow, spectular. I had regular mushrooms and just a small onion but otherwise followed the recipe. It is worth the time to trim properly and remove the stalks so you're just cooking the leafy bits of the kale. The mushrooms gave it some real heft so it was a filling side, and my husband actually slurped up the sauce from his plate. This is recipe is a keeper! Read More