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    Culinary Lion » Recipes » Keto Dinner Recipes » Keto Side Dishes » Keto Kale Rockefeller

    Keto Kale Rockefeller

    by Frank Campanella 14 Comments

    Kale Rockefeller

    Creamed spinach is so last year in the Keto community. Step up your game with this Keto Kale Rockefeller. Fatty bacon, creamy kale all topped with tomatoes and melty mozzarella cheese!!

    Creamed Spinach has always been one of my favorite steakhouse side dishes. honestly its the only way I actually enjoy spinach. That being said I always feel like creamed spinach just comes up short. Some recipes are too soupy and others are just plain old bland. Part of the problem is when the spinach is cooked it just turns into a slimy blob of nothingness. Keto Kale Rockefeller however still has some texture and body left after it’s cooked.

    Steakhouse Favorite gets a Makeover, Keto Kale Rockefeller Style!!

    Kale Rockefeller

    Link for the Le Creuset Ramekin Pictured Above

    Oysters Rockefeller is a classic steakhouse appetizer that is normally topped with creamy spinach, bacon and cheese.Some people put tomatoes on top but that may be contested by purists. I love all of the flavors and figured why not ditch the oyster and just make a casserole. I just substituted kale instead of spinach to add some body to the recipe. It’s a perfect side dish for steak but really works with anything from chicken to fish as well.

    Everything's Better with Bacon

    Kale Rockefeller

    We all know bacon makes everything better but locally cured slab bacon makes everything even better than better!! I’m lucky because I don’t like far from a great charcuterie place that makes their own bacon. I always keep a hunk in the fridge to dice up and add to dishes. Any bacon will work for the recipe but if you look for a thick cut or center cut variety you will taste the difference. I like to start off by cooking the bacon on low heat and take my time to render out as much fat as I can. Then I turn up the heat and crisping up the bacon at the end.

    This is a fairly simple dish that you can put together in about 30 minutes. No exotic ingredients for this recipe and it’s pretty easy on the wallet. Another tip is you can make this dish ahead of time then refrigerate until it’s time for dinner.If you love creamed spinach then this Keto friendly interpretation is a must try next time your firing up the grill. I Highly recommend pairing this with my Amazing Steak Madagascar Sauce

    Kale Rockefeller
    Kale Rockefeller

    Keto Kale Rockefeller

    Culinary Lion
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Course Casserole
    Cuisine American
    Servings 8
    Calories 290 kcal

    Ingredients
      

    • 10 cups Kale
    • 6 oz Bacon Diced
    • ¼ cup Ramps or Scallions
    • ½ cup Heavy Cream
    • 4 oz Cream Cheese
    • ¾ cup Shredded Mozzarella
    • ½ cup Water or Chicken Stock
    • ¼ cup Pecorino Romano
    • ⅓ cup Cherry Tomatoes
    • 1.5 oz Pernod or Dry Vermouth
    • ½ tsp Real Salt
    • ½ tsp Cracked Black Pepper

    Instructions
     

    • Render out the fat from your diced bacon until it’s almost fully cooked then stir in your ramps or scallions until soft.


    • Deglaze pot with Pernod or dry vermouth ( if you don’t use alcohol chicken broth will be fine)


    • Fill pot with kale then add ¼ cup of water or broth to steam the kale. Cover and simmer until kale stems are tender (about 15 minutes)
    • Add cream cheese and heavy cream, simmer until cream cheese is fully melted and incorporated into the kale mixture. Turn heat off and add your fresh grated Pecorino Romano.


    • Pour mixture into a casserole pan, top with mozzarella and cherry tomatoes. Bake at 450 degrees F. for 8-10 minutes until cheese is bubbly golden and delicious


    Nutrition

    Calories: 290kcalCarbohydrates: 7gProtein: 11gFat: 23gSaturated Fat: 11gCholesterol: 62mgSodium: 474mgPotassium: 506mgFiber: 1gSugar: 1gVitamin A: 8945IUVitamin C: 102.2mgCalcium: 237mgIron: 1.5mg
    Keyword Kale, keto, quick side dish, Rockefeller
    Tried this recipe?Let us know how it was!
    Nutrition Facts
    Keto Kale Rockefeller
    Amount Per Serving
    Calories 290 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 11g69%
    Cholesterol 62mg21%
    Sodium 474mg21%
    Potassium 506mg14%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 11g22%
    Vitamin A 8945IU179%
    Vitamin C 102.2mg124%
    Calcium 237mg24%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Reader Interactions

    Comments

    1. Judy

      May 25, 2019 at 12:55 pm

      5 stars
      Oh my..... goodness so much goodness

      Reply
      • Culinarylion

        May 25, 2019 at 1:19 pm

        Yes, indeed. Great side dish, perfect with steak

        Reply
    2. Molly E Thomas

      June 07, 2019 at 3:15 am

      5 stars
      So amazing!

      Reply
      • Culinarylion

        June 07, 2019 at 3:22 am

        Thank you!! Much appreciated!!!

        Reply
    3. Rachel I

      August 10, 2019 at 12:22 am

      5 stars
      Once again another amazing recipe. As much as I love creamed spinach, I think I’m a kale convert. I cheated a bit and used a 4 cheese blend. What I love is that this recipe is actually really versatile. It was wonderful as-is but since I see myself making this a lot, I like a bit of variation. Perhaps with some garlic, a splash of Worcestershire and some artichokes. Or, add some shredded chicken and make this as a one-bowl meal prep (move aside crack chicken!). Or how about as a bed for a fat crabcake or shrimp dusted of course in old bay... The only downside with this recipe is that my broccoli addiction might have the addition of a kale “problem”. Hey, I can quit anytime!

      Reply
      • Culinary Lion

        August 10, 2019 at 3:41 pm

        Love to hear all the great ideas you've got in store for this recipe. thank you for sharing!!!

        Reply
    4. Emily

      March 07, 2020 at 12:56 am

      Sooo good! But can you tell me how much one serving is? It’s not in the nutrition info and I want to be sure I’m not pigging out! Thanks!

      Reply
      • Culinary Lion

        March 07, 2020 at 1:47 am

        It’s about 1 cup cooked. Thanks for checking out the recipe

        Reply
    5. Amanda

      January 16, 2024 at 9:34 pm

      How well does this hold up if you freeze it? How long do you think you can keep it frozen?

      Reply
      • Frank Campanella

        January 26, 2024 at 4:00 pm

        I would only freeze for about 90 days.

        Reply
    6. Sam

      December 07, 2024 at 1:53 am

      5 stars
      So, so incredible. I’m so glad I found this recipe! Thank you for sharing, and for including alternatives to vermouth, I used chicken broth and it was phenomenal; a great alternative for an oysters Rockefeller fan who doesn’t have access to fresh oysters— my mind & palette are blown. Will absolutely be checking out your other recipes!

      Reply
      • Frank Campanella

        December 13, 2024 at 7:25 pm

        awesome!! that's a great recipe especially this time of year!! thanks for sharing!!

        Reply
    7. Rebecca Dragin

      March 05, 2025 at 2:04 am

      5 stars
      Holy smokes!!! I modified bc I didn’t have cream cheese or mozzarella. Added sour cream instead.
      Really had to exercise restraint and not eat the entire pan. I thought the tomatoes added the perfect amount of acid to the dish.
      Definitely will make again.

      Reply
      • Frank Campanella

        April 04, 2025 at 5:49 pm

        Awesome I really love that recipe too!! it was one of the first on this blog but still amazing!! thank you!!

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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