I’m taking a step back from Halloween posts (*gasp* – a girl can’t live off of Halloween foods…well, she can but she shouldn’t…) to talk about a particular vegetable that is all the craze these days: Kale.
I’m not the biggest fan of kale. I feel like I should be because it’s all people have been talking about but truth be told, things like steamed kale does absolutely nothing for me. I mean, I scratch my head at people who say that kale chips satisfy their salty chip cravings. Nooooooo, salty potato chips satisfy that craving. Am I the only one?
I hate giving up on foods though–maybe that is the neurotic in me but because of it, I have found several ways to eat kale that even the non-kale lover will love that I am excited to share. This creamed kale recipe is by far my favorite way to eat this leafy green. Plus it’s drenched in a cauliflower “cream” sauce so nothing not only is it super tasty, there is nothing about it that is bad for you. It’s the perfect detox food after indulging in potato chips…or Halloween candy…
Creamed Kale
- Total Time: 15
Description
Gluten, egg, dairy-free, Paleo, Vegan
Ingredients
- 6 c. kale (thick stems cut out, cut in small chunks)
- 1 c. cauliflower
- 3/4 c. non-dairy milk
- 1 Tb vegan butter
- 3 garlic cloves, minced
- 1 shallot, minced
- 1/2 tsp, salt
Instructions
- Lightly steam kale by placing in a medium saucepan with 1 Tb water. Cover and steam over medium heat for 3-5 minutes. Remove from heat.
- Using the same saucepan, place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water.
- Place steamed cauliflower into a blender with 3/4 c. non-dairy milk. Blend until smooth. Add milk by 1 Tb if it’s still too thick. Remember that this is replacing heavy cream so you don’t want it to be runny but a thick heavy cream-like consistency. Place 1/2 tsp salt and lightly blend.
- In a skillet, heat butter and sauté garlic and shallots until translucent (2 minutes or so).
- Add kale to the skillet and allow it to heat up again. Throw in the cauliflower “cream” and stir until the kale is completely coated.
- Season with salt and pepper if you desire.
Nutrition
- Serving Size: 2
Hello!
I tried this tonight and LOVED IT (my first time using kale at that.. scary business). I added some spiced up black beans, and it was delicious.
I couldn’t figure this out – what in this gives the 15mg of cholesterol?
Thanks again!
Jess
★★★★★
Ahhhh, so happy to hear!
I love kale, it is yummy, however I am not gluten free or vegan free.. Do you know if this recipe would be ok with dairy products as well?
Absolutely Jessika! Try it as is and add some parmesan cheese at the end. Holy gluten, that would be sooo good 😉
I’m thinking that this recipe is the bomb! I just made a gluten, dairy, soy free mac & cheese yesterday but wasn’t thrilled with it and don’t like using a certain cheese substitute that the recipe called for. Yeah, I’m all over this. Thank you!
GIRL! I HAVE to try this. I do admit, I LOOOOVE kale. I was skeptical that I would, but I really do. I don’t really like it steamed though. I like to saute it with garlic and herbs. It is so much better than spinach. Which I fully admit, I am not a fan of. Especially cooked. It just gets such a mushy texture so fast. Creamed kale sounds so much better than creamed spinach. Especially with cauliflower as the cream. You are so smart, and creative, and beautiful.
Hope everything is going well. I need to send you a reply email soon. Sorry I suck.
xoxo
mmm…seriously wonderful…I just made this with a few modifications…thank you so much
This makes me happy that I always have kale stocked in the fridge. I am one of those people that loves steamed kale and kale chips rock my world. But I will also take kale smothered in a creamy sauce any day of the week.
I love kale so much, and I can’t wait to make this recipe! It sounds wonderful. I love that you used cauliflower for the creaminess.
Such a great idea! Love my kale chips but they most certainly do not replace my salty crispy chips! …I really only like kale sauteed with evoo, garlic and salt with some cranberries or nuts for crunch or in chip form, you may have just introduced me to another version I’d like!
This looks amazing – I love that it’s got a double cruciferous punch!
I am one of those kale-chip-loving people, but I know what you mean about just not liking certain veggies. If green peppers ever became the cool new superfood, I am not sure I’d be able to get behind it.
I actually do love kale but very excited to try a tasty new way to prepare it–thanks!!
I love that you made the cream sauce from cauliflower! I cannot wait to try that!
You are not alone in the whole…”I don’t get the whole kale thing” thing. Does that even make sense? I like it, but I am definitely NOT in love with it. I don’t want to drink it, but I do eat it in some form or fashion once a week. This seems like a great recipe to add into my kale repertoire, thanks for sharing!