What To Serve With Bavette Steak: Creamed Kale (+More Great Side Dish Recipes!)

🧂 Ingredients

• 1 lb kale

  (stems removed)
• 2 tablespoon butter
• ¼ cup yellow onion

  (minced or finely diced)
• 1 teaspoon garlic

  (minced)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoon all-purpose flour
• 1 ½ cups half & half

  (or heavy cream)
• ½ cup mozzarella cheese

  (grated)
• 2 oz cream cheese
• ⅓ cup Parmesan cheese

  (grated)

Instructions

• 1 Fill a large stockpot with salted water and bring it to a boil (it should be
  enough water to cover the kale).  Add the kale to the pot and boil it until it
  begins to wilt, roughly 3-5 minutes. Immediately drain the pot into a colander
  and rinse the kale with cold water until it is fully cooled. Set aside.
• 2 Heat the butter in a large non-stick frying pan or skillet over medium-low heat.
  Once melted, add the onion and garlic and saute until fragrant and the onion is
  translucent or 8-10 minutes.
• 3 Add the seasonings (salt, ground black pepper, and ground nutmeg) to your pan
  and stir gently. Next, add the all-purpose flour. Mix it in until it becomes a
  paste-like consistency. Saute the flour paste for 2-3 minutes, continuing to mix
  occasionally, to cook off the taste of the flour. Then, slowly pour in the half
  & half while whisking and bring to a boil.
• 4 Once boiling, reduce the heat to low and stir in the cream cheese and
  mozzarella. Continue stirring for about 5 minutes until all the cheese is
  smooth, melted, and thickened.
• 5 Using your hands, squeeze the rinsed kale until you've removed as much water as
  possible. Transfer the kale to a cutting board and roughly chop it into strips
  that are between ½-inch and ¾-inch in width.
• 6 Add the chopped kale and Parmesan cheese to the pan, stirring to break up the
  kale and melt the Parmesan. Once the kale is warmed through and the cheese is
  melted, remove from heat and serve immediately.

Nutrition Info