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Creamed kale recipe by Edible Times

Sautéed Kale (or any green) + Creamed Kale Au Gratin

  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes


What's great about this technique for creamed kale, is it works with any dark, leafy green!  It's a great way to get a variety of essential nutrients, and comes together easily with a few ingredients.



Sautéed Kale (or any greens) + Finishing Ingredients

  • 1-2 bunches of kale, leaves torn from stems then sliced or chopped thin
  • 1-3 tablespoons of olive or avocado oil
  • A few tablespoons of onion or shallot, chopped small
  • Salt & pepper
  • Finishes: course sea salt, ground nutmeg, fresh cooked bacon bits (not the fake stuff), dried tart fruit such as cranberries, or toasted nuts

Cream Sauce (Béchamel) 

For Cream Sauce

  • 3 tablespoons of unsalted butter, pastured recommended
  • 3 tablespoons of all-purpose flour
  • 1 cup whole milk, organic or raw recommended
  • 1/2 cup heavy whipping cream, organic recommended
  • 1 shallot or small onion, peeled and rough chopped
  • 2 pinches ground nutmeg

For Finishing

  • 2 tablespoons cream cheese, optional
  • 1/2 cup of Parmesan, grated, optional



For Sautéed Kale

  • In a large skillet or saucepan, heat butter or oil of choice over medium heat.
  • Optional: Cook chopped onions or shallots in oil until slightly softened, being careful not to brown them.
  • Add chopped kale in batches, and stir to encourage wilting, seasoning with salt as you go.
  • Optional: Turn up the heat to medium-high or high, and add about a half cup of vegetable stock or bone broth. Simmer until stock reduces (evaporates).
  • Finish with a sprinkling of sea salt, nutmeg, chopped cooked bacon, toasted nuts or even dried cranberries. 

For Creamed Kale (with Béchamel sauce)

  1. Melt butter in a medium sauce pot over medium heat. Whisk in flour until smooth. Cook for a couple minutes, stirring constantly.
  2. Slowly whisk in milk and heavy cream.
  3. Add shallot and bring to a simmer on low heat, stirring often to prevent clumping and scorching.
  4. Simmer on low heat while you prepare the kale. Add nutmeg last (after straining if you do so).
  5. Chop kale leaves into thin and small pieces.
  6. In a large sauté pan over medium-high heat, add kale a little at a time, stirring occasionally until it begins to wilt. If necessary, add a small amount of water or stock to produce steam.
  7. Once kale is soft, strain shallots from the sauce (if desired) and stir into kale in pan. Season with salt and pepper.
  8. Optional: Mix in cream cheese and 1/4 cup of the Parmesan. Pour into an oven-safe dish, and top with remaining grated Parmesan.
  9. Broil on high until cheese is browned, about five minutes. Watch closely! I once set marshmallows on fire at Thanksgiving.  Not edible times. 


Many bitter greens including kale and spinach contain oxalates, compounds that can cause health problems if eaten in large quantities.
Certain medical conditions like kidney stones and others affecting the gall bladder are worsened by oxalates high levels of oxalates in the body.
If you have concerns about oxalates but are otherwise healthy, blanch the greens first for one minute in briskly boiling water. Then wring dry with a tea towel before using in any recipe.

Keywords: kale, kale recipes, how to cook kale, sauteed kale, cream sauce recipe, Béchamel, oxalates