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Nutrition Facts
Serving Size 103 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 15 g 75%
Trans Fat 0.5 g
Cholesterol 70 mg 23%
Sodium 340 mg 14%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 7 g
Vitamin A 50% Iron 2%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamed Kale
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp olive oil
2 Tbsp shallot, minced
1 Tbsp garlic, minced
8 cup(s) kale, chopped
1/4 cup(s) sherry vinegar
1/2 cup(s) heavy cream
8 Oz cream cheese
1 cup(s) Parmesan cheese, divided use
1 large egg, slightly beaten
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Instructions

1
Preheat oven to 350°F.
2
Heat oil in a large sauté pan over medium low heat.
3
Add in shallots and garlic and cook for several minutes until shallots are translucent and very fragrant.
4
Add in chopped kale and toss carefully. You may have to add this in two batches.
5
Add sherry vinegar. Cover pan and allow kale to wilt, tossing occasionally.
6
Meanwhile, in a separate sauce pan, combine heavy cream, cream cheese, and half of the Parmesan cheese and heat gently over medium-low heat, stirring occasionally.
7
In a separate bowl, beat egg. Using a ladle, pour a small amount of hot heavy cream mixture into beaten egg while mixing.
8
Return tempered egg mixture back into remaining heavy cream. Stir to combine.
9
Remove heavy cream mixture from heat, as well as chopped kale. Combine cream with kale, stir to combine, then transfer to a greased baking dish.
10
Top with remaining cheese and bake for 30 minutes. Remove from oven and cool slightly before serving.

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