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This dish is absolutely one of the healthiest tastiest dishes ever. I love to serve it with sausage and crusty toasted garlic bread.

Creamed Kale with Poached Egg

In my Creamed Kale recipe, I have chosen to use simple ingredients that enhance the flavor of the kale. The egg adds richness and texture that creates a bit of luxury in this dish.


  • 1 medium-sized onion minced
  • 3 Tablespoons butter
  • 2 cloves garlic
  • 1 pound kale should be about 2 cups after blanching
  • 2 Tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups hot milk
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • Tobasco Hot Sauce optional
  • Poached Egg optional


  • Heat butter in a large skillet and cook onions for 8 minutes or until tender. Add garlic and cook for another minute, then stir in the kale and continue to cook over medium heat for about 3 minutes more.
  • Stir the flour into the kale and cook for about 2 minutes longer. Add the hot milk, salt, and pepper to the kale and continue to cook on low heat for 10 minutes longer or until the kale has soaked up all the milk. Adjust seasonings, then slowly stir in the cream and serve with a poached egg, a splash or two of Tobasco, and crusty bread or as a perfect side to just about any dish.
  • To poach an egg: Place about 3 inches of water and 3 teaspoon of vinegar to a boil, add the egg, then remove from heat and cover. The time to leave the egg in the water will depend on its size and how you like your yolks. I like a very runny yolk, therefore I leave my egg in the water for about 4 minutes. If you add eggs, add time to how long you leave the eggs in the water.