Jalapeno Popper Creamed Kale Recipe
OMG, this kale and cheese concoction is the ultimate indulgence—think creamy, spicy, and cheesy magic all in one pan! The blend of cream cheese and cheddar with a hint of jalapeño heat makes it the perfect cozy dish for when you just want to treat yourself.
I love putting a fun twist on classic dishes, and my Jalapeño Popper Creamed Kale is just that! Picture this: vivid kale leaves, intensified by a mix of finely chopped onion and garlic, with a deliciously creamy blend of softened cream cheese and grated Parmesan.
Add a little heat from jalapeño peppers and some cheesy goodness from sharp cheddar, and you’ve got a dish that satisfies all kinds of cravings while still delivering big-time nutrients like fiber and loads of vitamins from the kale. Perfect as a side dish, or eat it straight!
You’ll love it!
Jalapeno Popper Creamed Kale Recipe Ingredients
- Kale: Nutrient-dense leafy green; high in fiber and vitamin K.
- Jalapeño Peppers: Add a spicy kick; contain vitamin C and capsaicin.
- Cream Cheese: Rich, creamy texture; provides fat and smoothness.
- Olive Oil: Healthy fat; rich in monounsaturated fats and antioxidants.
- Onion: Adds sweetness and depth; contains vitamins and sulfur compounds.
- Garlic: Aromatic flavor; offers immune-boosting properties.
Jalapeno Popper Creamed Kale Recipe Ingredient Quantities
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2-3 jalapeño peppers, seeded and finely chopped
- 1 bunch kale, stems removed and leaves roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup crumbled bacon bits (optional)
- 1/4 cup grated Parmesan cheese
How to Make this Jalapeno Popper Creamed Kale Recipe
1. In a large skillet, over medium heat, warm the olive oil. Add the onion, which should be finely diced, and sauté it until it becomes translucent, about 3-4 minutes.
2. In a very large frying pan over medium heat, warm 4 tablespoons of the oil. Add the onion and 1 teaspoon of the salt, and cook for 5 minutes, stirring occasionally; the onion will not be as incorporated into the filling as if it were cooked a longer time and to a more caramelized state, but it will not taste raw, either. Work in the minced garlic and the chopped jalapeños, and cook for another 2 minutes. The garlic will be fragrant, and the jalapeños will be slightly softened.
3. In the skillet, add the chopped kale, cooking it until it starts to wilt, around 5 minutes.
4. Decrease the heat and place the cream cheese in the skillet. Stir continuously until the cream cheese is fully melted, coating the kale.
5. Add the heavy cream, stirring to mix well. Let the pot simmer for a few minutes. Part of the liquid will reduce.
6. Mix the shredded cheddar cheese into the skillet until it melts and the mixture is creamy.
7. Add a sufficient amount of salt and pepper to bring the ingredients into harmony. If the dish requires more than you think it should, trust your intuition—this is the time to get those flavors working together. And remember, we don’t sauté with a lid, so we’re not trapping moisture. Any dish that is better with a lid sautéing isn’t going to work here.
8. If you are using it, mix in the crumbled bacon bits, ensuring they are evenly distributed throughout the dish.
9. Put the creamed kale in a serving dish, or an oven-safe dish, if you prefer.
10. Disperse the grated Parmesan cheese uniformly over the top and serve right away, or use your broiler for a brief moment to achieve the desired “cheesy on top” look. Either way, serve this dish warm.
Jalapeno Popper Creamed Kale Recipe Equipment Needed
1. Large skillet
2. Very large frying pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Serving dish or oven-safe dish
9. Broiler (optional)
FAQ
- What is the best way to handle the jalapeño peppers?Prevent irritation while seeding and chopping jalapeños by wearing gloves. Clean your hands thoroughly after handling the peppers and before touching your eyes or face.
- Can I use a different type of kale?You can use any kale variety, such as curly or lacinato, for this recipe. Just be sure to strip the stems off each leaf and chop the leaves before using.
- Is there a substitute for cream cheese?Feel free to use mascarpone or an alternative non-dairy cream cheese if you’re looking for substitutes.
The flavor and consistency may differ somewhat. - Can I make this dish vegetarian?Omitting the bacon bits makes the dish suitable for vegetarians.
- How can I adjust the spiciness of the dish?To create a dish that is not so intense, cut down on the number of jalapeños used or take out more of the seeds and membranes. These house the bulk of the pepper’s heat.
- Can this dish be made in advance?You can prepare the dish in advance and reheat it on the stovetop over low heat while adding a splash of cream, if necessary, to restore it to the right consistency.
- What can I serve with Jalapeño Popper Creamed Kale?This dish goes beautifully with meats that are grilled, chicken that is roasted, or as a topping on baked potatoes for a side that is simply divine.
Jalapeno Popper Creamed Kale Recipe Substitutions and Variations
1 tablespoon coconut oil or avocado oil instead of olive oil
Instead of a small onion, finely diced, use a shallot or a leek.
2-3 serrano peppers or green bell peppers (for less heat) instead of jalapeño peppers
4 ounces mascarpone cheese or ricotta cheese instead of cream cheese
1/2 cup half-and-half or whole milk substituted for heavy cream
Pro Tips
1. Caramelize the Onions Cooking the onions longer until they caramelize will add a deeper, sweeter flavor to the dish. Allow them to cook for 10-15 minutes over low heat, stirring occasionally, to unlock their full potential.
2. Blanch the Kale Before adding the kale to the skillet, blanch it in boiling water for 2-3 minutes and then quickly transfer it to an ice bath. This step will make the kale color more vibrant and help it soften more evenly in the skillet.
3. Cream Cheese Softening Hack To ensure smooth incorporation, leave the cream cheese out at room temperature for at least 30 minutes before cooking, or microwave it in 15-second intervals until softened but not melted.
4. Spices for Extra Flavor Consider adding a pinch of cayenne pepper or smoked paprika to the cream mixture for added depth and a subtle kick that complements the jalapeños.
5. Broiler Finish For an irresistible cheesy crust, finish the dish under the broiler for 2-3 minutes after adding the Parmesan cheese. Keep a close eye on it to prevent burning, and serve immediately with a crispy, golden top.
Jalapeno Popper Creamed Kale Recipe
My favorite Jalapeno Popper Creamed Kale Recipe
Equipment Needed:
1. Large skillet
2. Very large frying pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Serving dish or oven-safe dish
9. Broiler (optional)
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2-3 jalapeño peppers, seeded and finely chopped
- 1 bunch kale, stems removed and leaves roughly chopped
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup crumbled bacon bits (optional)
- 1/4 cup grated Parmesan cheese
Instructions:
1. In a large skillet, over medium heat, warm the olive oil. Add the onion, which should be finely diced, and sauté it until it becomes translucent, about 3-4 minutes.
2. In a very large frying pan over medium heat, warm 4 tablespoons of the oil. Add the onion and 1 teaspoon of the salt, and cook for 5 minutes, stirring occasionally; the onion will not be as incorporated into the filling as if it were cooked a longer time and to a more caramelized state, but it will not taste raw, either. Work in the minced garlic and the chopped jalapeños, and cook for another 2 minutes. The garlic will be fragrant, and the jalapeños will be slightly softened.
3. In the skillet, add the chopped kale, cooking it until it starts to wilt, around 5 minutes.
4. Decrease the heat and place the cream cheese in the skillet. Stir continuously until the cream cheese is fully melted, coating the kale.
5. Add the heavy cream, stirring to mix well. Let the pot simmer for a few minutes. Part of the liquid will reduce.
6. Mix the shredded cheddar cheese into the skillet until it melts and the mixture is creamy.
7. Add a sufficient amount of salt and pepper to bring the ingredients into harmony. If the dish requires more than you think it should, trust your intuition—this is the time to get those flavors working together. And remember, we don’t sauté with a lid, so we’re not trapping moisture. Any dish that is better with a lid sautéing isn’t going to work here.
8. If you are using it, mix in the crumbled bacon bits, ensuring they are evenly distributed throughout the dish.
9. Put the creamed kale in a serving dish, or an oven-safe dish, if you prefer.
10. Disperse the grated Parmesan cheese uniformly over the top and serve right away, or use your broiler for a brief moment to achieve the desired “cheesy on top” look. Either way, serve this dish warm.
