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Creamed Kale with Garlic Breadcrumbs

Lisa Kalabokis

Chef demonstration
Soups & Sides
All seasons

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Ingredients:

For the béchamel:

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups cold milk
  • ⅛ teaspoon freshly grated nutmeg
  • 1/4 cup grated parmesan cheese
  • Salt and pepper, to taste

For the garlic breadcrumbs:

  • 1/8 cup olive oil
  • 1 clove garlic, smashed
  • ½ cup breadcrumbs, panko or traditional

For the kale:

  • 2 tablespoons canola oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch kale, coarsely chopped
  • Salt and pepper, to taste

Method:

For the béchamel:

  1. Melt butter in a saucepan over medium heat. Whisk in flour and continue whisking for 2-3 minutes. Add thyme sprigs.
  2. Slowly add in milk, about ½ cup at a time. For the first cup, let the flour mixture absorb the milk before continuing. *Note: flour will look like paste, but will thin out as milk is added.

  3. Continue to cook over medium heat until the sauce thickens, about 6-8 minutes.
  4. Once thick, add parmesan and salt and pepper. Allow cheese to melt.
  5. Remove from heat and cool slightly.

For the garlic breadcrumbs:

  1. Combine oil and garlic in a heavy bottomed pot over low heat.
  2. Gently infuse the garlic in the oil, ensuring the oil never boils or simmers, about 10 minutes.
  3. Remove from heat and cool completely.
  4. Add breadcrumbs to oil and toss to combine.
  5. Breadcrumbs can be kept in an airtight container for up to 2 weeks.

For the kale:

  1. Add canola oil to bottom of a skillet and place over medium heat.
  2. Add shallot and sauté until fragrant, about 2-3 minutes. Add garlic and continue to sauté until shallots are translucent and garlic is golden.
  3. Add kale and sauté until leaves are just wilted. Season with salt and pepper.
  4. Combine kale mixture and béchamel. Mix thoroughly and sprinkle with garlic breadcrumbs.
  5. Serve immediately, hot.

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