Easy Slow-Cooker Creamed Kale Recipe

Name: Easy Slow-Cooker Creamed Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches kale (about 1 3/4 pounds), cleaned, stems discarded; 1/2 stick (4 tablespoons) unsalted butter; 1 small onion, minced (about 1 cup); 2 cloves garlic, minced (about 2 teaspoons); 4 tablespoons all-purpose flour; 1 1/2 cups milk; 1/2 cup heavy whipping cream; 1 cup; or store-bought low-sodium chicken stock; 1/2 cup finely grated aged Romano or Parmesan cheese; Kosher salt and freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; Pinch crushed red pepper; 1/2 teaspoon freshly grated lemon zest

Servings: persons

2 bunches kale (about 1 3/4 pounds), cleaned, stems discarded
1/2 stick (4 tablespoons) unsalted butter
1 small onion, minced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
4 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy whipping cream
1 cup
or store-bought low-sodium chicken stock
1/2 cup finely grated aged Romano or Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Pinch crushed red pepper
1/2 teaspoon freshly grated lemon zest

1
Cut kale into ribbons and place in the bowl of a large slow cooker.
2
Melt butter in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until almost tender, about 4 minutes. Add garlic and continue cooking until fully softened, about 2 minutes longer. Stir in flour and cook for 1 minute. Whisk in milk, heavy cream, and stock and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes. Stir in cheese, 1/2 teaspoon of salt, 1/2 teaspoon pepper, nutmeg, and crushed red pepper. Simmer for 1 minute and pour over kale.
3
Cover and cook on low setting for 2 hours, stirring occasionally and adding stock as necessary if the bottom threatens to burn. Stir in lemon zest and adjust seasoning before serving.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 bunches kale (about 1 3/4 pounds), cleaned, stems discarded, 1/2 stick (4 tablespoons) unsalted butter, 1 small onion, minced (about 1 cup), 2 cloves garlic, minced (about 2 teaspoons), and more.

Yes, Easy Slow-Cooker Creamed Kale Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!