Creamy Kale-Fredo

When comfort food calls, there is nothing better than this creamy kale-fredo. Smooth, saucy with just the right amount of veggies to ease your guilty conscience. 

Creamy Kale-Fredo

A few weeks ago, I waffled back and forth on what to make for dinner so hard, I think I strained my brain. Both dishes were new but clearly had potential to be incredible. And it really just came down to whatever craving struck me more. This creamy kale-fredo won out. And I, for the life of me, could not remember the other dish once I opted for the kale-fredo.

It wasn’t that the other dish wasn’t a stand-out choice. This pasta was just better. The first horse in a serious comfort food race, it fulfilled every need I had at the time. Cheesy, creamy, filled with kale so I didn’t feel so guilty about all the aforementioned cream. Loaded with carbs and just salty enough to quell my near-constant need for salt (am I dehydrated or something?). Sometimes, it is just how the world works. You have a need for comfort food, someone is there to fill in the gap.

I have to admit that I was pretty heavily inspired by this creamed kale from Nutmeg Nanny. She posted it back in the winter, when I had an even larger, harder to fill gap for warm and hearty foods. It seems like ages ago now, digging out mountains of snow and kicking myself for getting fake grass in the fireplace during the Christmas village extravaganza of 2014. But I bookmarked her recipe and promised myself it would appear on my table sometime in the near future.

I didn’t. At least not yet. But I took it, ran with it and made something different yet equally as satisfying, especially if you are a pasta person. Hopefully, you are! And hey, there’s kale in here so really, it’s healthy. Enjoy!

Creamy Kale-Fredo

Yield: 4 large servings


  • 1 lb. whole wheat linguini
  • 3 1/2 Tbsp. butter
  • 2 cloves garlic
  • 2 shallots, diced
  • 3 Tbsp. flour
  • 2 1/2 cups half and half
  • 2 ounces cream cheese
  • 1/2 cup parmesan cheese
  • 1 large bunch of kale, torn into pieces


  1. Begin by cooking your linguini according to package instructions. While it cooks, prepare the sauce.
  2. Heat the butter over medium heat. Once melted, add in garlic and shallots. Cook until softened and fragrant, about 1 minute.
  3. Add in flour and whisk for 1 minute. Slowly stir in the half and half, 1/2 cup at a time, whisk vigorously to avoid lumps. Once the half and half has been added, stir in the cream cheese until fully melted.
  4. Add the parmesan cheese and stir until combined. Add in kale and drained pasta. Toss to completely coat and integrate the kale.
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Krispy Kale

This eating healthy thing is already starting to pay off! I’m not one to ever hop on a scale for fear of a number so I can’t give you pounds or ounces.  But I know that I’ve started to trim up.  How do I know, you might ask.

My. Jeans. Fit.

Now, please stand back while I do a little happy dance around the room, followed by a small fist pump and then possibly a jig of some sort.  I didn’t have to squeeze, pull, suck, pray or crisco to get into them.  I just hopped right on in and they fit like a very nice but not too tight glove.  And it feels great.

I want to sing like Maria about the hills! I want to march down the street singing 76 Trombones! I want to go on a massive shopping spree.

I want to sing like Maria about the hills! I want to march down the street singing 76 Trombones! I want to go on a massive shopping spree.

Ok, that might be a bit crazy.

Honestly, it was easier than I thought it would be to jump-start this entire process.  Now, I still don’t claim to be an expert.  In fact, I can tell you that right now, I am sitting at my desk in the office munching on a chocolate chip cookie.  What can I say? I’ve been sick with a virus and forgot to pack breakfast.  But I do have some small tips that have really helped me.  And I want to share!

1. Don’t eat after 8:00 p.m.  I’ve always been a snacker.  I’m a sweet and salty lover and will munch on cookies all day if I could.  I take after my grandmother who had a huge candy drawer in her kitchen. Cutting out the snacks after 8:00 is probably one of the hardest things for me, since I’m used to cookies and milk before bed. But going to bed without a belly full of junk is so much better! I wake up not feeling as icky.  And I go to bed feeling less heavy.

2. Walk.  After Christmas, I got into this big kick where I thought I was going to start running.  I was really jazzed, thinking I’d be in a marathon by April.  I even spent a hundred bucks on a pair of running shoes.  And so far, all the running I’ve done was from the house to the neighbor’s yard to chase the dog.  Here’s my tip for you. Don’t get over-ambitious.  Start out slow.  WALK! Ever since Abby learned how to ride her bike, B and I walk the dog every night while she rides ahead of us.  We’ll walk for an hour minimum just about every night.  The fresh air feels great, my legs are stronger and I feel more energized.

3. Drink lots of water.  I won’t even pretend that I like drinking water because I don’t.  And I will almost always choose a soda over it.  But I’ve learned to limit myself.  I drink ice water all day at work and have one diet soda with dinner at night. It’s really paid off.  My skin is clearer and more bright.  And if I haven’t already mentioned, MY JEANS FIT!

4. Evaluate your snacks.  As I mentioned earlier, I’m the world’s biggest snacker.  I have no problem shoving my hand in the candy jar, taking a bunch of whatever is in there and downing it in 3 seconds.  Although I’ve learned to choose my snacks more wisely.  If I want the cookies, fine.  But have 1 instead of 3.  And when I need a salty fix, I grab and apple and slap a little peanut butter on it.  I didn’t think it would satisfy me, but it really has! Which brings me to today’s recipe.

Kale chips.

I know, huh?  I’ve seen these crispy kale chips popping up everywhere.  They’ve been compared to potato chips by many. Ever the skeptic, I laughed when I read those comparisons.  How can a veggie ever taste as good as salty, crunchy potato chip.  I think I made these more to prove everyone wrong.

Color me stupid when I tasted the crispy little buggers.

They tasted great.  They were crunchy and salty and fab.  Just enough to satisfy my need to a savory snack without loading me up with a ton of calories and fats. I grabbed a handful and popped them in my mouth before walking the dog.  I was satisfied.  I was happy.  I was salt-fulfilled! Still don’t believe? Try it for yourself.  Let me know what you think.  I swear, you’ll be a convert!

Crispy Kale Chips

10 to 15 pieces red kale

olive oil

kosher salt

Preheat the oven to 350 degrees.  On a foil lined pan, place your pieces of red kale.

Drizzle the kale with a little olive oil and some salt.  Place them in the oven for about 10 minutes, but keep your eye on them.  Trust me, there isn’t anything tasty about burnt veggies.

Once they are crisp, take them out, let them cool a bit and then crunch away!

They will shrink, so don’t worry.  You  might want to make a double batch. My single batch didn’t last long!