Creamed Kale with Caramelized Shallots

The last kale recipe in the kale feast at the Gilmore Park Church Community Kitchen is a side dish.


This Creamed Kale with Caramelized Shallots is absolutely delicious, almost like a dessert. It’s creamy and sweet from the caramelized shallots.


  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped Spanish onion
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • pinch of freshly grated nutmeg
  • salt and freshly ground pepper
  • 3 pounds kale, center stalk removed, and coarsely torn into pieces

Ingredients for Caramelized Shallots

  • 6 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 10 shallots, peeled and sliced, or 40 baby onions, peeled
  • salt and freshly ground pepper


Source: this recipe is adapted from Food Network, Bobby Flay

Prep time: 30 minutes;  Cook time: 30 minutes;  Serve 6 to 8


Creamed-Kale-10-300x200To make the caramelized shallots, melt the butter and sugar in a medium saucepan over medium heat.

Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

Creamed-Kale-8-300x200Bring a medium pot of salted water to a boil.

Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot to dry the kale a bit for 2 minutes..

Creamed-Kale-2-300x200Meanwhile, scald the milk over medium heat in a pot.
Creamed-Kale-3-300x200To make the sauce, heat the butter in a medium saucepan over medium heat. Add the spanish onions and cook until soft.
Creamed-Kale-4-300x200Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color.

Whisk in the warm milk and cook until thickened.

Creamed-Kale-7-300x200Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
Creamed-Kale-11-300x200Plate the kale in a large platter. Top with cream sauce. Season with salt and pepper to taste.
Creamed-Kale-12-300x200Top creamed kale with caramelized shallots.

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