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Charred Creamed Kale

Prep Time:15 Minutes
Cook Time:60 Minutes

Nutritional Information

Delicious Tuscan kale!


  • 3 1/2 lbs. Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 2 tablespoons unsalted butter
  • 2 white onions, finely chopped
  • 1 1/2 cups heavy cream
  • 1 tablespoon honey


  • 1. Preheat the Egg to 400°F with cast iron grate. Place kale directly on grate and grill for about 5 minutes, until crispy. Let cool and chop.
  • 2. Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
  • 3. Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828