Vegan Creamed Kale

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 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. Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Kale – You’ll need 2 bunches kale (or any combination of leafy greens), ribs and stems removed, finely chopped.
• Cream Sauce – We are making a vegan cream sauce with coconut milk, cashews, olive oil, garlic and a little tapioca flour to thicken.
• Topping – You’ll need almond flour, tapioca, nutritional yeast and olive oil to make the crumble topping for the creamed kale.

How to Make Vegan Creamed Kale:

This creamed kale is 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.

1. You’ll start by making the topping.  In a bowl you’ll combine the almond flour, tapioca, nutritional yeast and olive oil with a fork until crumbly.
2. Next you’ll make the vegan cream sauce by combining the coconut milk, cashews, salt, olive oil, garlic and tapioca flour in a high speed blender and blending until creamy and smooth.
3. Then you’ll cook the kale in a large pot of boiling salted water until tender and combine it with the cream sauce in a gratin dish.
4. Sprinkle the creamed kale with the topping, bake until bubbling and you are ready to serve!

What you end up with is a simple side that will take you from the holidays well into winter for both special occasions and everyday meals. 

More Vegan Holiday Sides:

• Sage Roasted Butternut Squash
• Vegan Mashed Sweet Potatoes
• Sweet Potato Butternut Squash Casserole