Creamed Kale | Nik Snacks

I don't remember the exact moment when kale got trendy and popular. I do remember kale being touted as a superfood. Kale was marketed in smoothies. Kale in baked goods. Kale was salted and roasted and marketed as a snack. Then came the pushback. Nobody really liked kale. And even worse, no one knew how to cook it.

But I do.



There are 3 main types of kale:

• Curly
• Dinosaur
• Russian

I use curly kale in this recipe and it's the most easily recognizable. I also got it from Sungold Farm, whose owner, Natalie schooled me on kale many moons ago.

Dinosaur kale is the dark green one with the bumpy-looking exterior.
Russian kale is one that reminds me of oak leaves.It's light and delicate-looking, but is still rough and tumble like the other varieties.

I really like creamed spinach but I love creamed kale even more because of the hearty texture.
Most creamed kale recipes call for heavy cream, but it's expensive and I didn't have any, so cream cheese came to the rescue. It melts so nicely with the addition of butter and milk. Chopped onions and garlic meld into the cream while a splash of vinegar wakes everything up. I sincerely hope you enjoy this recipe.