Creamed Kale

  • Total Time: 15


Gluten, egg, dairy-free, Paleo, Vegan



  • 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


  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.


  • Serving Size: 2