Kale With Philadelphia Cream Cheese Share Tags: side dish Kale is a dark nutritious leafy vegetable with powerful antioxidants properties. This is a simple receipe to make where all the flavours come together very well with Philadelphia cream cheese. Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 7 1 1/2 pound(s) of of kale, washed, stems and center ribs removed and leaves coarsely chopped (one bunch)
8 ounce(s) of of 1/3 less fat Philadelphia cream cheese at room temperature
2 1/2 cup(s) of of Shreeded pepper jack cheese
tbsp. of of Worstershire Sauce
2 1/2 tbsp. of of Honey mustard
8 ounce(s) of can of sliced water chestnuts, water removed
12 ounce(s) of of Frozen super sweet corn in microwave bag, microwaved
3 cup(s) of of Seasoned Panko breadcrumbs
1 tbsp. of of Sugar
4 cup(s) of of Onions sliced lengthwise
3/4 cup(s) of of onions finely chopped
1 tbsp. of of minced garlic
7 tbsp. of of Olive oil
Salt to taste
Black pepper to taste
1 1/2 cup(s) of of melted unsalted butter
Some corn kernels reserved for garnishing
Steps
Preheat oven to 350°F.
Slice 4 cups onions lengthwise. Keep aside.
Heat 4 tbsp oil in a deep skillet over medium high heat , add 4 cups onions and sugar. Saute for 10 minutes or until caramelized, stirring occasionally.
Heat a big pot on medium high heat with water boiling , add washed kale leaves & boil for 15-20 minutes until leaves are soft (Note: Take enough water so that all the kale leaves are immersed ). After the leaves are soft, drain in a colander completely so that no water remains. Keep aside.
Heat 3 tbsp oil in another deep skillet over medium high heat ,add 3/4 cups finely chopped onions, add finely chopped garlic. Saute for 2 minutes stirring occasionally, until softened. Add boiled Kale, sliced chestnuts, corn & mix all together. Cook for one minute. Add honey mustard, worstershire sauce, salt & black pepper to taste. Add cream cheese, heat from the vegetables will melt the cream cheese. Stir all together. Now with a potato masher, mash all the vegetables littlebit but not completely, you need some texture. Let it cook for around 2-3 minutes on medium high heat.
Now add shredded pepper jack cheese, mix. Add 1/2 cup heavy cream, mix & cook for 2 minutes. Turn the gas off.
Mix seasoned panko breadcrumbs with melted unsalted butter. Keep aside.
Transfer the kale & cream cheese mixture to 8- by 8-inch buttered glass baking dish or 6-7 individual buttered medium size ramekins. If using ramekins first top with 2 tbsp of caramelized onions & enough panko breadcrumbs to cover the top, repeat with all ramekins. If using baking dish, top with all the caramelized onions than panko breadcrumbs so that top is completely covered.
Transfer the ramekins or baking dish in 350°F oven for around 10 minutes or till top is golden brown color.
Garnish with some corn kernels in decorative pattern. Serve hot.