Cheesy Creamed Kale

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, add the kale and 1/2 cup of olive oil and season with salt. Massage the kale to tenderize for 2-3 minutes. The kale should start to wilt and shrink.

Step 2

Heat the remaining olive oil in your largest pot or Dutch oven. Add the kale in batches, stirring to wilt even further until all the kale has been added. Add the vinegar and stir to combine. Cover the pot and cook on medium-low, stirring every few minutes, until the kale is soft, about 30 minutes. If the kale starts to brown, reduce heat to low and continue to cook.

Step 3

While the kale is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.

Step 4

Break the cream cheese into small pieces and drop them into the Dutch oven with the kale, while still over low heat. Stir the cream cheese until it's fully combined into the kale. Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted. Transfer the kale mixture to a serving bowl and sprinkle the toasted panko over the top to serve.