Kale with Lemon Cream Sauce


Good old kale.  It’s wonderful.  It’s versatile.  It’s full of so many fantastic nutrients.  The total package.  I’ve always adored it; for salads, wilting into soups and stews and so much more.  But I have got to say this Kale with Lemon Cream Sauce is up there high on my list of very favorite side dishes.


Think spinach gratin turned vibrant.  It’s crazy gooey and rich from the cream and cheese but the freshness of the kale and brightness of the lemon bring so much wow to the finished dish.  It’s remarkable…and so simple to achieve for a quick weeknight side.


All you need is your trustee old stove top, a few measly ingredients and about 10 minutes of your precious time to get this one on the table…easy peasy lemon squeezy!


Kale with Lemon Cream Sauce


2 Tablespoons Olive Oil

10 Ounces Chopped Kale Leaves (stems are okay too if you prefer the texture)

1 Large Garlic Clove, finely chopped

1/4 Cup Chicken Stock

1/4 Cup Heavy Whipping Cream

1/4 Cup Shredded Italian Cheese Blend

3 Tablespoons Fresh Lemon Juice

Salt + Pepper, to taste


Heat olive oil in a large skillet or dutch oven over medium high heat. Add the kale and garlic and cook until kale begins to soften slightly and garlic becomes fragrant, about 2 minutes, stirring often. Stir in the chicken stock.  Cover the pan partially, reduce heat to medium, and cook for 5-6 minutes, stirring occasionally, or until kale becomes soft and wilted. Remove lid, stir in cream, cheese and lemon and simmer for 2 minutes or until just thickened. Season with salt and pepper to taste. Serves 4

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