Alex Guarnaschelli's Creamed Lacinato Kale | The Kitchen

Alex replaces spinach with tender kale in this classic side dish! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/32c7nia Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Creamed Lacinato Kale RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 45 min Active: 25 min Yield: 6 servings Ingredients 2 tablespoons extra-virgin olive oil, plus additional for drizzling 1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped Kosher salt One 10-ounce package frozen chopped spinach, defrosted and squeezed dry 2 cups heavy cream 1 cup finely grated Parmesan 1/2 cup grated Gruyere 1 tablespoon Worcestershire sauce 1/4 teaspoon red chile flakes 1/4 teaspoon ground nutmeg Zest and juice from 1 small lemon 1 cup panko breadcrumbs, toasted Directions Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done. Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #TheKitchen #FoodNetwork #CreamedLacinatoKale Alex Guarnaschelli's Creamed Lacinato Kale ​| The Kitchen | Food Network https://www.youtube.com/watch?v=qBS6BVcGMeA