Creamed Kale with Crispy Panko & Fontina
Rich, cheesy, and deeply comforting, this creamed kale is the kind of side dish that steals the show. With garlicky golden crumbs on top and melty fontina folded in, it’s bold, creamy, and crave-worthy to the last bite.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 12–16 1x
Ingredients
6 lbs kale (about 6 to 10 large bunches), stems removed, leaves chopped
1½ cups olive oil
Kosher salt & freshly cracked black pepper
2 tablespoons balsamic vinegar
6 tablespoons unsalted butter
2 cups panko breadcrumbs
2 lemons, zested and juiced
16 oz cream cheese, at room temp
16 oz grated fontina cheese (or white cheddar)
1 cup heavy cream
Instructions
Bring a large pot of salted water to a boil. Blanch kale for 2–3 minutes, then transfer to ice water. Drain and squeeze dry.
In a large skillet, heat 1 cup of olive oil over medium heat. Sauté kale with salt, pepper, and balsamic vinegar for 5–7 minutes.
In a separate saucepan, melt butter. Stir in panko and toast until golden and crisp. Set aside.
In a large bowl, mix cream cheese, fontina, lemon zest, lemon juice, and heavy cream until smooth. Fold in warm sautéed kale.
Transfer mixture to a serving dish. Top with toasted panko and drizzle remaining olive oil over the top. Serve warm.
Nutrition
- Calories: 320 kcal
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g