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.
Gingery Creamed Kale and Cabbage
By Marcus Samuelsson for Food & Wine, October 2025
Ingredients
Yields 6 servings
- 1 1/2 pounds lacinato kale, stemmed (about 12 packed cups)
- 3 tablespoons vegetable oil
- 1 white onion, coarsely chopped (about 1 1/2 cups)
- 2 cups coarsely shredded green cabbage (from 1 small head)
- 2 1/2 teaspoons grated fresh ginger
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt, divided
- 1 cup unsweetened, full-fat coconut milk
- 1/2 cup whole buttermilk
Directions
Bring a large pot of salted water to a boil over high. Add kale; cook, covered, stirring occasionally, until tender, about 6 minutes. Drain and let cool to room temperature, about 10 minutes. Once cooled, coarsely chop kale; set aside. Do not wash pot.
Heat oil in pot over medium. Add onion; cook, stirring often, until softened and translucent, about 7 minutes. Add cabbage, ginger, turmeric, and 1 teaspoon salt; cook, uncovered, stirring occasionally, until cabbage is slightly softened, about 5 minutes. Add coconut milk. Cover; reduce heat to medium-low, and simmer, stirring occasionally, until sauce is thickened and cabbage is just tender, 5 to 8 minutes.
Stir in kale and remaining 1/2 teaspoon salt; cook, uncovered, stirring occasionally, until kale is warmed through and evenly coated in sauce mixture, about 3 minutes. Remove from heat, and stir in buttermilk. Serve immediately.
