Creamed Kale with Chestnuts
This hearty green makes a great substitute for more common creamed spinach— but not if it has a heavy coating of stodgy sauce.
Why This Recipe Works
For a creamy vegetable dish that wasn’t cloyingly rich or stodgy, we nixed traditional béchamel sauce in favor of simple cream. Wilting the kale little by little allows us to fit a hefty 3½ pounds into one pot, and using chicken broth adds savory depth. Shallots, garlic, and chestnuts—precooked for convenience—flavor the kale, along with red pepper flakes for heat. Finally, grated Parmesan thickens the sauce and infuses the kale with nutty, cheesy flavor, while a pinch of fresh nutmeg and a squeeze of lemon add the finishing touches.
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