Gingery Creamed Kale and Cabbage

Gingery Creamed Kale and Cabbage is a fantastic, flavorful twist on classic creamed greens. It’s hearty enough for a comforting side dish but feels vibrant and modern.

This recipe balances the slight bitterness of the greens with a creamy, aromatic sauce and a kick of fresh ginger.

Gingery Creamed Kale and Cabbage

This dish is a wonderful side for roasted meats, pork chops, or fried eggs. It can even be a main course over a bowl of grains.

Yields: 4-6 servings as a side
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

• 2 tablespoons olive oil or butter

• 1 medium onion, thinly sliced

• 3-4 cloves garlic, minced

• 1-2 tablespoons freshly grated ginger (adjust to your taste)

• 1/2 medium head of green cabbage (about 1 lb), cored and thinly sliced

• 1 large bunch of kale (lacinato/”dinosaur” or curly), stems removed, leaves chopped

• 1/2 cup vegetable or chicken broth

• 1/2 cup heavy cream (or half-and-half for a lighter version)

• Optional for extra richness: 2 tablespoons cream cheese or sour cream

• 1/4 teaspoon freshly grated nutmeg

• Salt and freshly ground black pepper to taste

• For garnish: Toasted breadcrumbs, chopped toasted almonds, or a squeeze of fresh lemon juice.

Instructions

1. Wilt the Greens: In a large, wide pot or Dutch oven, heat the olive oil or butter over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

2. Add the Cabbage: Add the thinly sliced cabbage to the pot. Season with a pinch of salt and pepper. Toss to coat in the oil and aromatics. Cook for about 5-8 minutes, stirring occasionally, until the cabbage has wilted significantly.

3. Add the Kale and Broth: Add the chopped kale in batches, stirring until each batch wilts down enough to make room for the next. Once all the kale is added, pour in the vegetable broth. Bring to a simmer, then cover the pot, reduce the heat to medium-low, and let the greens steam for about 8-10 minutes, or until tender.

4. Create the Creamy Sauce: Uncover the pot. If there’s a lot of liquid left, let it simmer for a minute or two to reduce slightly. Pour in the heavy cream and add the optional cream cheese (if using) and the nutmeg. Stir well until everything is combined and the cream cheese (if used) has melted into the sauce.

5. Simmer and Thicken: Let the mixture simmer gently, uncovered, for 3-5 minutes, allowing the sauce to thicken slightly and coat the greens. Taste and adjust seasoning with more salt and pepper as needed.

6. Serve: Transfer to a serving bowl. Garnish with your choice of toasted breadcrumbs for crunch, almonds for nuttiness, or a fresh squeeze of lemon juice to cut through the richness.

Tips for Success & Variations

• Greens Prep: Make sure to remove the tough stems from the kale. Slicing the cabbage thinly is key for it to cook evenly with the kale.

• Ginger Power: For the most vibrant flavor, use freshly grated ginger. You can adjust the amount based on your love for ginger—start with 1 tablespoon and add more at the end if you want a bigger kick.

• Creaminess Without Cream: For a dairy-free version, use full-fat coconut milk instead of heavy cream. It pairs beautifully with the ginger.

• Add Some Heat: Add a pinch of red pepper flakes with the garlic and ginger for a spicy kick.

• Make it a Main: Serve this over creamy polenta, mashed potatoes, or with a fried egg on top for a satisfying vegetarian meal.

• Texture Contrast: The garnish of something crunchy (toasted nuts, seeds, or breadcrumbs) is highly recommended as it provides a lovely contrast to the creamy greens.

This is a truly delicious way to eat your greens! Enjoy.