Creamed Kale
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Creamed Kale

Creamed Kale

with Crème Fraîche & Nutmeg


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time10 minutes


/ serving 8 people

1 unit

Yellow Onion

16 ounce


4 ounce

Crème Fraîche

(Contains Milk)

2 ounce

Cheese Roux Concentrate

(Contains Milk)

8 ounce

Cream Sauce Base

(Contains Milk)

6.75 ounce


(Contains Milk)

1 teaspoon


Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories160 kcal
Fat12 g
Saturated Fat7 g
Carbohydrate11 g
Sugar5 g
Dietary Fiber2 g
Protein4 g
Cholesterol35 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



PREP: Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop leaves into bite-size pieces.


COOK: Heat a drizzle of oil in a large pot over medium-high heat. Add onion; season with salt. Cook, stirring occasionally, until softened, 4-5 minutes. Add kale in batches (allow kale to wilt after each addition to create space for the following batch). Stir in ⅓ cup water; cook, stirring occasionally, until kale is very tender, 10-12 minutes. Season generously with salt and pepper. Turn off heat.


FINISH: Return pot with kale mixture to medium heat. Stir in crème fraîche, cheese roux concentrate, cream sauce base, half the milk (save the rest for another use), and ¼ tsp nutmeg (be sure to measure). Season with salt and pepper to taste. Cook until milk has reduced slightly and everything is combined and creamy, 1-2 minutes. (TIP: If needed, add a splash more milk.) Transfer to a serving dish.