Gingery Creamed Kale and Cabbage

For a fresh take on classic creamed greens, chef and cookbook author Marcus Samuelsson cooks lacinato kale with buttery sautéed cabbage in a richly flavored cream sauce infused with freshly grated ginger and imparted with a stunning golden-yellow hue thanks to ground turmeric. As the kale leaves cook, their mild sweetness deepens into a nutty, earthy base that plays beautifully off the buttery, mellow cabbage. When simmered together in the fragrant cream sauce, the greens soften just enough to be tender for a dish that’s both comforting and vibrant. 

Can curly kale be used in place of lacinato kale?

Yes, you can generally substitute curly kale for lacinato kale. However, keep in mind that curly kale (often labeled and sold as Tuscan, Italian, or dinosaur kale) takes longer to cook than lacinato kale. If you’re using curly kale, watch it closely while blanching and adjust the cook time as needed. 

Can fresh turmeric be used in place of ground? 

If you have access to fresh turmeric, it can be used in place of ground, but at a different ratio: A good rule of thumb is to use 1 tablespoon of freshly grated turmeric for every 1 teaspoon of ground. Fresh turmeric has a brighter, more pungent, and slightly citrusy flavor compared to its dried counterpart. Be sure to wear gloves when handling it, as it can easily stain your hands.

Notes from the Food & Wine Test Kitchen

Blanching vegetables like kale in salted water is effective for even cooking and the salt helps retain the kale’s green color and flavor, especially when it’s later sautéed. To ensure accurate blanching times and evenly cut pieces of kale, we recommend using whole lacinato kale leaves instead of packaged chopped kale.