Crazy Good Creamed Greens

This steakhouse staple will make a delicious addition to your Thanksgiving line-up. Instead of spinach, we opted for heartier kale, making for a more robust and toothsome side dish. The creamy element is a well seasoned combination of heavy cream, broth, onion, garlic, crushed red pepper flakes, nutmeg, and our Balsamic & Herb Dipping Oil. The dipping oil imparts gourmet flavor without the need of excess ingredients.

Serves 6 

Ingredients: 

1 ½ cups heavy cream 

½ cup chicken broth 

1 cup yellow onion, peeled and diced 

4 garlic cloves, peeled and minced 

2 tablespoons Gil’s Balsamic & Herb Dipping Oil

Pinch crushed red pepper flakes 

¼ teaspoon ground nutmeg 

2 tablespoons Gil’s California Extra Virgin Olive Oil 

2 bunches curly kale, woody stems removed and chopped 

San Fran Sea Salt and pepper, to taste 

Instruction 

Place the cream, broth, onion, garlic, dipping oil, pepper flakes, and nutmeg in a large, high-sided skillet, and whisk to combine. Bring to a low simmer over medium-low heat, whisking occasionally, and cook until the liquid has reduced by half (about 20 minutes). 

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Once hot, and while working in batches, sauté the kale until wilted. Once all the kale has been wilted, squeeze to reduce any excess moisture, and add to the skillet containing the cream mixture. Stir to combine and continue to cook for 10 minutes or until the kale is tender. Season to taste with salt and pepper before serving.