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:
- Melt butter in a saucepan over medium heat. Whisk in flour and continue whisking for 2-3 minutes. Add thyme sprigs.
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.
- Continue to cook over medium heat until the sauce thickens, about 6-8 minutes.
- Once thick, add parmesan and salt and pepper. Allow cheese to melt.
- Remove from heat and cool slightly.
For the garlic breadcrumbs:
- Combine oil and garlic in a heavy bottomed pot over low heat.
- Gently infuse the garlic in the oil, ensuring the oil never boils or simmers, about 10 minutes.
- Remove from heat and cool completely.
- Add breadcrumbs to oil and toss to combine.
- Breadcrumbs can be kept in an airtight container for up to 2 weeks.
For the kale:
- Add canola oil to bottom of a skillet and place over medium heat.
- Add shallot and sauté until fragrant, about 2-3 minutes. Add garlic and continue to sauté until shallots are translucent and garlic is golden.
- Add kale and sauté until leaves are just wilted. Season with salt and pepper.
- Combine kale mixture and béchamel. Mix thoroughly and sprinkle with garlic breadcrumbs.
- Serve immediately, hot.