Greek Yogurt Creamed Kale

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This Greek Yogurt Creamed Kale is a delicious way to eat kale. This decadent, creamy version of the super-green may seem to be a remove from the idea of ‘kale-as-a-healthy’ and yet it still...


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, small dice (about 1 cup)
  • 2 cups chicken or vegetable stock
  • 2 bunches Tuscan kale, cut in half lengthwise and chopped
  • 2 cups whole milk Greek yogurt (see Chef Tips)
  • ½ cup milk
  • 1 teaspoon freshly grated nutmeg
  • salt and pepper to taste

Nutrition Facts


241 cals


16 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


15 g


8 g


3 g


13 g


672 mg


  1. In a large sauté pan, heat the olive oil and butter on medium-low heat. Add the onion and sauté until translucent, about 5 minutes. Add the stock. Bring to a simmer over medium-high heat and season with salt and pepper.
  2. Add the kale to the pan, and cook for about 15 minutes, stirring occasionally. The kale should be completely soft and most of the stock should be evaporated.
  3. In a separate small bowl, mix together the yogurt, milk, and nutmeg. Remove the cooked kale from the heat and stir in the yogurt mixture. Season with salt and pepper. Serve immediately.

Chef Tips

For an even lower fat content, use 2% yogurt instead of whole milk.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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