Creamed Kale Recipe: Garlic and Parmesan Side Dish

Easy vegetarian Creamed Kale in a serving bowl with a spoon on a dining table.

Easy Creamed Kale is a comforting, crowd-pleasing twist on a classic side. In this lighter version, sturdy kale is tossed in a creamy sauce made with milk (no heavy cream), melted cheese and a touch of cream cheese for richness. It delivers the indulgent mouthfeel of traditional creamed greens without feeling overly heavy, making it a great choice for weeknights or holiday tables.

Kale is heartier than spinach, so it stands up to heat and reheating. Leftovers store well in the refrigerator and can be reheated for cozy dinners. A buttery, peppery Ritz cracker crumble adds a delightful crunch when sprinkled on top just before serving—keep that garnish separate until ready to serve to preserve the crisp texture.

Why you’ll love this recipe

A delicious way to get everyone to eat their greens
A lighter take on creamed kale or creamed spinach that still delivers great flavor
Ready in under 30 minutes
One-pot method—no need to blanch the kale separately

Ingredients (and substitutes)

This recipe pairs nutritious kale with simple pantry staples to create a lighter but still creamy side dish. Below are the main ingredients and sensible substitutes if needed.

Ingredients to make Easy Creamed Kale with Ritz cracker topping, including cheese and cream cheese.

Kale: Lacinato (Tuscan) kale is used here because it holds up nicely to cooking, but curly kale works as well. De-stemming is optional—stems soften during cooking and leaving them on saves preparation time.
Milk: Using milk instead of heavy cream lightens the sauce while keeping it silky. Whole or 2% milk are both suitable.
Cheese: White cheddar gives a sharp, savory flavor. Gruyère is a delicious alternative; mozzarella will be milder.
Cream cheese: A small amount adds body and smoothness to the sauce without heaviness.
Nutmeg: A pinch brightens and rounds flavors—especially nice for holiday meals. Freshly grated is best if available.
Ritz crackers: Optional, but crumbled buttery crackers make a pleasing crunchy topping. Add right before serving so they stay crisp.

Looking for more kale recipes? Try creamy vegetarian tortellini soup, harissa-spiced cauliflower steaks, skillet pan spanakopita, smoky mushroom tacos, or a butternut squash and onion quiche for more ways to enjoy seasonal vegetables.

How to make (step-by-step photos)

This one-pot creamed kale is straightforward and forgiving. Follow these steps and refer to the photos to guide you.

Melting butter and sauteeing onions in a pan to make easy Creamed Kale. — **Step 1:** In a large pot or Dutch oven, melt butter and sauté the onions until they are soft and golden around the edges.

Fresh kale in a pan about to be covered with a lid to cook until softened. — **Step 2:** Add the kale and a pinch of salt, cover, and cook, stirring occasionally, until the leaves are tender and bright green.

Removing cooked kale from a pan with kitchen tongs. — **Step 3:** Transfer the cooked kale to a bowl and set aside while you make the sauce.

Whisking together the milk, cheese, cream cheese mixture in a pan to make creamed kale. — **Step 4:** In the same pot, melt the remaining butter, add garlic, then whisk in flour. Slowly whisk in milk and simmer until slightly thickened. Stir in cream cheese and grated cheddar until the sauce is smooth. Season with nutmeg and black pepper.

Stirring cooked kale into a creamy cheesy mixture to make easy creamed kale. — **Step 5:** Return the cooked kale to the pot and toss gently until each leaf is coated in the creamy sauce.

Topping easy creamed kale with crumbled Ritz crackers as a garnish before serving. — **Step 6:** If using, sprinkle crumbled Ritz crackers mixed with a touch of pepper on top just before serving. Serve hot.

This Easy Creamed Kale pairs well with risotto, vegetarian shepherd’s pie, quiche, or meatless meatballs as part of a balanced meal.

Frequently asked questions

Can you eat kale stems?

Yes. Kale stems are fibrous but will soften during cooking. Leaving them on saves time and reduces waste—many home cooks prefer the texture once cooked. If you don’t like stems, remove them before slicing.

Can I make this recipe vegan?

Yes. Use vegan butter, swap the milk for an unsweetened, neutral plant milk (or a barista-style dairy-free creamer for creamier texture), and choose a meltable vegan cheese substitute. Adjust seasoning to taste.

How much does a bunch of kale weigh?

A typical bunch of lacinato kale is roughly 12 oz (about 340 g). This recipe uses multiple bunches; you can weigh them at the store if you want exact amounts.

Easy Creamed Kale in a skillet with a serving spoon on a dining table.

For seasonal meal planning or holiday menus, this creamed kale is a reliable, flavorful side that complements many vegetarian mains.

Love this recipe? Please leave a 5-star review if you try it!

📖 Recipe

Easy Creamed Kale

This easy, cheesy creamed kale is a one-pot, under-30-minute side. Made with milk and cream cheese (no heavy cream), it’s rich, bright and perfect for holiday or weeknight meals. Top with crumbled buttery crackers for a crunchy finish.

Prep Time: 6 minutes | Cook Time: 22 minutes | Total Time: 28 minutes

Servings: 6

Author: Bri Beaudoin

Ingredients

3 tablespoons butter, divided
1 cup minced yellow onion (about 1 medium)
2 lbs lacinato kale, thinly sliced (de-stemming optional)
¾ teaspoon fine sea salt
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 ¾ cups milk (whole or 2%)
3 tablespoons cream cheese
1 cup white cheddar cheese, grated
⅛ teaspoon nutmeg
Black pepper, to taste
1 cup crumbled Ritz crackers (optional)

Instructions

Cook onions: In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the onion and sauté until soft and golden around the edges, about 5 minutes.
Add kale: Add the kale and salt, stir to combine, then cover the pot to help steam the kale. Cook, stirring frequently, until the kale is softened and bright green, about 8 minutes. Transfer the cooked kale to a bowl and set aside.
Make the sauce: Return the pot to medium heat. Melt the remaining 1 tablespoon butter, add the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook until pale golden, 2 to 3 minutes. Gradually whisk in the milk and simmer until the sauce begins to thicken. Whisk in the cream cheese until smooth, then stir in the grated cheddar, nutmeg and black pepper. Cook until the cheese is fully melted and the sauce is velvety.
Combine: Add the kale back to the pot and toss or stir until the greens are fully coated with the creamy sauce. Taste and adjust seasoning if needed.
Garnish and serve: If using the cracker topping, mix crumbled crackers with a little black pepper and sprinkle on top just before serving so the crumbs stay crisp. Serve hot.

Notes

Kale: De-stemming is optional. One bunch of lacinato kale is roughly 12 oz, so plan for about three bunches to reach 2 lbs if you prefer measuring in bunches.
Cheese: White aged cheddar is recommended. Gruyère can be substituted for a nuttier flavor.
Crackers: The Ritz topping is optional but adds a pleasant texture contrast. Add it just before serving.
Storage & reheating: Cover and refrigerate leftovers for up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave. You may wish to stir in a little extra cream cheese while reheating to restore creaminess.
Serving size: This yields six generous servings and can stretch to more portions if served alongside other dishes at a potluck.

Nutrition (per serving)