Creamed Kale

Ingredients

For 8 servings

• •1 1/2 pounds lacinato or curly kale (680 g; about 3 medium bunches), stemmed
• •2 tablespoons, plus 1 1/4 teaspoons (about 22 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 c. à soupe (15 ml) extra-virgin olive oil
• •1 large shallot (about 3 1/2 ounces; 100 g), finely chopped
• •1 1/2 cups (360 ml) heavy cream
• •3 c. à soupe (43 g) unsalted butter
• •1 large clove garlic, finely grated
• •2 ounces (57 g) cream cheese, softened
• •1 1/2 ounce (43 g) finely grated Parmigiano-Reggiano cheese (about 1/4 cup)
• •1 /4 cup (60 ml) water

Method

1. 1.Bring a large pot of water and 2 tablespoons (18 g) kosher salt to a boil over high heat. Add kale and cook, stirring occasionally, until vibrant green and tender, 6 to 7 minutes. Using tongs or a spider strainer, transfer kale to a rimmed baking sheet, and let cool until cool enough to handle, about 15 minutes. Working in batches, wrap kale in a clean kitchen towel, and squeeze to remove excess liquid. Coarsely chop kale and set aside.
2. 2.While kale cools, heat oil in a medium saucepan or high-sided skillet over medium heat. Add shallot and cook, stirring often, until softened and translucent, about 5 minutes. Add cream and bring to a simmer over medium heat, about 1 minute. Cook, stirring frequently, until cream is thickened and reduced by about half, 8 to 10 minutes. Reduce heat to low. Add butter, garlic, and remaining 1 1/4 teaspoons (about 4 g) kosher salt. Cook, stirring constantly, until butter is melted. Add cream cheese and Parmesan. Whisk until combined, about 2 minutes. Stir in kale and cook, stirring occasionally, until warmed through and evenly coated in cream mixture, about 2 minutes. If needed, gradually add up to 1/4 cup water to loosen mixture to desired consistency. Remove from heat, and serve immediately.