Creamed Kale with Gruyère

Make this creamed kale with Gruyère for your next holiday dinner. It's rich and velvety and it goes so well with both roast beef and poultry. 

If you love creamed spinach for holiday dinners as much as I do, you'll love this kale dish, especially with Gruyére and Parmesan. 

These creamy greens pair so well with sliced roast beef, roast turkey, or even Cornish game hens. Add a side of mashed, loaded baked, or scalloped potatoes, or even your favorite twice-baked sweet potatoes for a wonderful meal. 

This kale side dish is so easy to make and takes less than 20 minutes on the stovetop, leaving your oven free. 

Ingredients:

Kale - I used baby kale so I didn't need to deal with removing the stems or cutting up the leaves. If you use kale bunches, strip out the stems and cut the leaves into strips. 

Yellow Onion - Chopped. 

Gruyère Cheese - Shredded. I love the nutty flavor. You could also substitute Emmental or American Swiss cheese. 

Parmesan Cheese - Shaved, for topping. It will melt into the dish. 

Nutmeg - Freshly ground. You can grate it with a Microplane-style rasp grater. 

From the Fridge - Milk and butter. 

From the Pantry - Salt and flour.  

To Make This Creamed Kale:

First, cook the chopped onion in the melted butter until the onion softens. Add some flour and cook the mixture until it thickens. Add the Gruyère and nutmeg and stir until creamy. Set aside. 

Next, boil the kale in salted water and cook it until it is tender, about five minutes. 

Drain it, and then stir in the cheese and onion sauce and heat through. 

Finally, top the mixture with shaved Parmesan and serve. I transferred it to a casserole dish before topping it with the Parmesan. 

Welcome to Holiday Side Dish Week organized by Heather of Hezzi-D's Recipe Box. Be sure to check out everyone's recipes. 

More Side Dish Recipes:

• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Recipe Box
• Cranberry Red Wine Sauce from Art of Natural Living
• Pumpkin Paratha from Magical Ingredients
• Caraway Seed Rolls from The Spiffy Cookie
• Fondant Sweet Potatoes fromA Kitchen Hoor’s Adventures
• Creamed Kale with Gruyére from Karen’s Kitchen Stories
• Maple Bacon Brussels Sprouts from Jolene’s Recipe Journal
• Pumpkin Dip from A Day in the Life on a Farm
• Easy Cheesy Broccoli Casserole from Blogghetti

 

Creamed Kale with Gruyère

Yield: 6 servings

Author: Karen Kerr

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Make this creamed kale with Gruyère for your next holiday dinner.

Ingredients

• 1/4 cup butter
• 1 medium yellow onion, chopped
• 4 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 ounces Gruyère cheese, grated
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 1 3/4 pounds baby kale, or kale that has been stemmed and cut into 1/2 inch wide ribbons. I used baby kale.
• About 2 tablespoons shaved Parmesan cheese for topping

Instructions

1. In a 10 inch skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the flour and cook, stirring unti the mixture thickens and is bubbly. Continue cooking for another minute. Stir in the Gruyère and the nutmeg. Set aside.
2. In an 8-quart Dutch oven, bring salted water to a boil. Gradually add the prepared kale and cook for about five minutes, until tender. Drain the kale, shaking off any excess water, and return the cooked kale to the Dutch oven.
3. Stir in the onion and cheese mixture and heat over low heat.
4. To with the Parmesan and serve.

Nutrition Facts

Calories

212

Fat (grams)

14 g

Sat. Fat (grams)

8 g

Carbs (grams)

14 g

Fiber (grams)

6 g

Net carbs

8 g

Sugar (grams)

5 g

Protein (grams)

9 g

Cholesterol (grams)

37 mg

https://www.karenskitchenstories.com/2026/11/creamed-kale-with-gruyere.html

Karen's Kitchen Stories

kale, Gruyere

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Adapted from Fine Cooking, October/November, 2021.