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Creamed Kale

October 8, 2013 by Cara

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?

Creamed Kale - Fork & Beans

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…

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Creamed Kale

★★★★★ 5 from 1 reviews
  • Total Time: 15
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Description

Gluten, egg, dairy-free, Paleo, Vegan


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. In a skillet, heat butter and sauté garlic and shallots until translucent (2 minutes or so).
  5. 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.
  6. Season with salt and pepper if you desire.


Nutrition

  • Serving Size: 2

Did you make this recipe?

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Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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Reader Interactions

Comments

  1. Jess

    January 8, 2018 at 4:28 pm

    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

    ★★★★★

    • Cara

      January 9, 2018 at 12:20 pm

      Ahhhh, so happy to hear!

  2. Jessika

    May 19, 2014 at 12:46 am

    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?

    • Cara

      May 20, 2014 at 3:08 pm

      Absolutely Jessika! Try it as is and add some parmesan cheese at the end. Holy gluten, that would be sooo good 😉

  3. Sheri

    October 18, 2013 at 11:41 am

    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!

  4. Baker Bettie

    October 13, 2013 at 3:40 pm

    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

  5. Monica

    October 13, 2013 at 3:32 am

    mmm…seriously wonderful…I just made this with a few modifications…thank you so much

  6. luminousvegans

    October 10, 2013 at 9:14 am

    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.

  7. Randi (laughfrodisiac)

    October 9, 2013 at 7:05 pm

    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.

  8. Heather

    October 9, 2013 at 7:46 am

    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!

  9. Becky Striepe

    October 8, 2013 at 3:24 pm

    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.

  10. A. Cook

    October 8, 2013 at 1:49 pm

    I actually do love kale but very excited to try a tasty new way to prepare it–thanks!!

  11. Gabby @ the veggie nook

    October 8, 2013 at 11:35 am

    I love that you made the cream sauce from cauliflower! I cannot wait to try that!

  12. Meg @ Beard and Bonnet

    October 8, 2013 at 11:27 am

    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!

Trackbacks

  1. 21 Ways to Use Kale {Superfood Saturday} - A Cedar Spoon says:
    July 25, 2015 at 3:01 am

    […] Creamed Kale // Fork and Beans […]

  2. Creamy Pasta with Kale | Fork and Beans says:
    October 18, 2013 at 8:20 am

    […] remember when I confessed that I’m the biggest fan of kale? And then I made this recipe, guaranteed to win over any kale-hater (like it did for me…well, let’s not go […]

  3. Vegetarian, Gluten-Free Roundup: Desserts Are Healthy If They’re Made From Fruit, Right? says:
    October 11, 2013 at 6:59 am

    […] Fork and Beans shared Vegan Creamed Kale […]

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