Turn your favorite leafy green into a delicious paleo and vegan creamed kale gratin by baking it in the oven with a creamy sauce and adding a crumb topping.
I should start by saying that while I generally roll my eyes at the sight of pumpkins and or anything remotely related to fall popping up in the middle of July, or when holiday displays arrive in September, by the end of October I’m in the full spirit of the holidays. So with that in mind, I thought I’d offer you a simple side for the upcoming festivities.
I’m sure many of you are already thinking ahead and planning out your menus this time of year, and I’d urge you to consider adding this creamed kale gratin to your list.
When you think of “creamed” anything it’s probably spinach, but other leafy greens like kale are just as delicious prepared similarly. And while I do love a good raw kale salad, it’s also a wonderful green to cook with.
Now if you believe that any recipe containing the word “creamed” or “gratin” in the title must automatically be drowning in butter, cream or cheese then you’ll be pleasantly surprised by this dish; it’s hearty but not overly rich and doesn’t contain a speck of dairy!
Instead quickly blanched ribbons of kale are tossed with a rich and creamy cashew and coconut milk based sauce (made in a matter of minutes in the blender), then bubble away in the oven under a golden brown topping, turning silky and tender.
It’s a substantial side that’s easy to prep ahead of time or re-heat if needed. I like to make both the topping and the sauce the day before and just blanch the greens while I’m pre-heating the oven the day of.
What you end up with is a simple dish that will take you from the holidays well into winter for both special occasions and everyday meals.
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