Creamy Cheesy Kale with Toasted Almond Crunch
Serves: 4-5 servings
  • 1 large bundle of Kale (about 6-7 cups chopped)
  • ½ cup broth
  • 1 tbsp. butter
  • 1 onion, minced
  • 6 cloves of garlic, minced
  • ¾-1 cup skim milk *see notes for details
  • ¼ shredded parmesan
  • ½ cup feta
  • ½ cup mozzarella
  • ½ tsp sea salt
  • ½ tsp pepper
  • Toasted Almond Crunch
  • ½ cup Panko
  • ¼ cup almonds, chopped
  • 1 tbsp. butter
  1. In small sauce pan add 1 tablespoon butter and allow to melt on medium heat. Once melted, add minced onion, garlic and seasoning. Sauté for 1-2 minutes or until fragrant and stir in milk and cheese.
  2. Stir until melted and set aside or see notes for ultra-smooth creamy sauce*
  3. Meanwhile, add remaining tablespoon of butter to a large sauté pan and, once melted, add panko and almonds stirring frequently until golden brown (about 3 minutes on medium-low heat). Remove and set aside.
  4. Finally, add broth and kale to the large sauté pan and cover for about 3-5 minutes or until kale is tender and wilted and broth is gone. Stir in cheese sauce and top with almond crunch.
  5. Serve immediately.
To achieve the creamiest sauce, add cheese sauce to a high-powered blender and pulse until all elements of sauce of combined and add back to sauce pan to keep warm.
Recipe by Words Like Honeycomb at