Supremely creamy kale and spinach is the ultimate comfort food side dish, with a healthy twist. This recipe is inspired by chef Daniel Boulud's super green “creamed” spinach.
Love veggies? Me too. Have you tried Smashed Brussels Sprouts and Bacon or these Korean Inspired Greens yet?
This side dish has been a holiday staple in our family for over a decade, earning rave reviews every Thanksgiving and Christmas. Inspired by Daniel Boulud's vibrant green creamed spinach at his NYC restaurant Boulud Sud (now sadly closed), we couldn’t resist recreating it at home. Over the years, I’ve added kale to the mix for a heartier texture. I love a creamed spinach that offers more than just a soft, mushy bite—something you can really sink your teeth into.
Yes, it's Kale but Also Creamed and Most of All…
- Freaking delicious– I know hyperbole, but my friends, holy heck this is the side dish to end all side dishes.
- The perfect companion to a variety of easy proteins
- The best way to get your greens in! If you have bemoaned “I don't like kale” in the past, then you haven't tried this version.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
This recipe requires 5 simple ingredients – we love that. Detailed measurements can be found within the recipe card at the end of this post.
- Kale: Both curly kale and lacinato kale work wonderfully here. You'll need one large bunch or about 5 cups of torn kale leaves.
- Spinach: This recipe uses two types of spinach—frozen spinach and fresh baby spinach
- Half-and-Half: This adds just the right balance of creaminess without being overly heavy. For a dairy-free option, oat milk or creamy almond milk can be used. While the dairy-free version is lighter and lacks the rich, velvety texture of classic restaurant-style creamed spinach, it’s still a delicious alternative.
- Butter – Good salted butter
- Shallot – (not shown in picture but used in recipe)
- Salt, Pepper, and Nutmeg – A pinch of nutmeg takes creamed spinach over the top
Tools
Expert Tips and Step by Step Photos:
There are essentially 3 main parts to this recipe:
- Saute the greens with buttery shallots
- Blend the creamy green spinach “sauce” – This is where the magic of this
- Combine + Season
Step 1: In a large saute pan over medium high heat melt butter into olive oil. Add sliced shallots and saute until tender and translucent, about 3-4 minutes. Season well with salt and pepper. Add chopped kale.
EXPERT KALE TIP
Kale leaves are super fibrous and if cooked improperly can be tough and bitter. The best tip for easy sauteed kale that is tender and sweet is to keep the kale leaves damp after washing. Adding damp (even a bit wet) kale leaves to the saute pan will create steam when you add them to a hot skillet, tent the pan with a lid and allow the kale to steam/saute for a few minutes. The steam will help to wilt the kale leaves
Step 2: Once kale has wilted, add 1/2 the baby spinach in batches and cook until wilted and tender.
Step 3: Make the Blender Creamy Spinach Sauce – Here is where the genius of this recipe really shows up. The blender sauce is made with frozen spinach, you will need to defrost the spinach and once defrosted I recommend squeezing the spinach over the sink to remove as much liquid as possible. You can use a clean dish towel for this or your hands.
Add the defrosted spinach to a blender with 1 cup half and half and blend until super creamy. Season with salt and pepper. If the spinach is not creamy enough (it should resemble very thick soup) you can add a bit more half and half or alternatively to lighten it up a bit you can add vegetable or chicken stock 1/4 cup at a time.
Step 4: Combine and Season – Add the creamy spinach sauce to the skillet with spinach and kale and stir until heated through and well combined. At this stage I add the remaining baby spinach and allow it to gently wilt. Taste for seasoning and add more salt or pepper if needed (I happen to love a lot of black pepper in this dish)
Storage Tips:
- STORAGE – Store in an airtight container in the fridge for up to 3 days
- MAKE AHEAD TIP – You can make the creamy spinach sauce in advance and then saute the kale/spinach/shallot + add the sauce when you are ready to eat.
- REHEATING – Reheat on the stovetop until warmed through, add a bit more liquid (stock or milk) if needed.
- FREEZING – I do not recommend freezing
How to Serve Creamed Kale and Spinach
Creamed kale and spinach is the ultimate cozy side dish, combining rich, velvety greens with a creamy sauce that’s bursting with flavor. Whether you’re hosting a dinner party, serving this up for a holiday, or prepping a weeknight meal, this versatile dish pairs beautifully with a variety of mains.
Serving Suggestions:
- With Roasted Meats: Serve alongside roasted chicken, turkey, or pork tenderloin for a hearty and balanced plate.
- With Seafood: Pair with seared salmon, baked cod, or garlic shrimp for a nutrient-packed dinner.
- Under Eggs: Use it as a base for poached or fried eggs, and enjoy with crusty bread for a brunch-worthy dish.
Dietary Modifications
This recipe is gluten-free, vegetarian, and keto friendly
- Vegan – Use coconut cream in place of half and half.
- Low Fodmap – Eliminate the shallot
- Whole 30, Paleo – Use coconut cream in place of half and half
If you’ve tried this recipe, don’t forget to rate and comment!
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Creamed Kale and Spinach
Ingredients
- 1 bunch kale
- 16 ounces baby spinach
- 10 ounces frozen spinach
- 1 cup half and half
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1 large shallot sliced into half moons, about 1/4 cup
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
Instructions
- Step 1: In a large saute pan over medium high heat melt butter into olive oil. Add sliced shallots and saute until tender and translucent, about 3-4 minutes. Season well with salt and pepper. Add chopped kale and cook until kale has wilted. Leaving a bit of moisture on the leaves after washing the kale will help the kale to steam saute and the leaves to become tender and soft.
- Step 2: Once kale has wilted, add 1/2 the baby spinach in batches and cook until wilted and tender.
- Step 3: Make the Blender Creamy Spinach Sauce – Add the defrosted spinach to a blender with 1 cup half and half and blend until super creamy. Season with salt and pepper. If the spinach is not creamy enough (it should resemble very thick soup) you can add a bit more half and half or alternatively, to lighten it up a bit, you can add vegetable or chicken stock 1/4 cup at a time.
- Step 4: Combine and Season – Add the creamy spinach sauce to the skillet with spinach and kale and stir until heated through and well combined. At this stage I add the remaining baby spinach and allow it to gently wilt. Taste for seasoning and add more salt or pepper if needed
Notes
Nutrition
FAQ:
You can certainly use all frozen spinach in place of the fresh spinach, but I do not recommend using frozen kale. I find that having some fresh greens in this recipe is key for the ideal toothsome texture and flavor.
Yes, this recipe works using coconut cream in place of half and half, just note that the coconut cream does give this dish a bit of a coconut flavor but it is still delicious.
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