creamed horseradish kale with fresh shiitake mushrooms
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This creamed kale with fresh shiitake mushrooms is a knockout twist on Southern creamed veggies. Try it for your next holiday meal!
Serves: 4
  • 1 bunch fresh kale, cleaned, cut from the stems and roughly chopped (approximately 8-10 ounces)
  • 1 pound fresh shiitake mushrooms, cleaned and chopped finely
  • 2 tablespoons plus 1 tablespoon unsalted butter
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons prepared horseradish (or fresh, if available)
  1. Melt 1 tablespoon butter in a large skillet over medium heat. Add kale and saute until the kale is wilted but still bright green. Remove from skillet and set aside. Put skillet back on the stove.
  2. Melt the remaining 2 tablespoons butter Add the shiitake mushrooms and saute for 4-5 minutes until the shiitakes have released some of their liquid. Add garlic and saute for 1-2 minutes.
  3. Sprinkle the flour over the top of the mushroom and garlic mixture and saute for 1-2 minutes until a thick paste forms. Add heavy cream and bring to a boil, then lower heat and stir thoroughly until a rich sauce forms. Add horseradish, salt and pepper. Fold in kale and saute for an additional 1-2 minutes. Serve immediately.
Recipe by Grits and Chopsticks at