Coconut Creamed Kale
Cooking Times
Ingredients
- 1 bunch Cal-Organic Lacinato Kale
- 1 bunch Cal-Organic Green Kale
- 1 tbsp vegan butter or avocado oil
- 1 15-oz can coconut milk
- 2 tbsp nutritional yeast
- 1/2 tsp Himalayan sea salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp cornstarch
- 2 tbsp filtered water
- Lemon, optional
- Parmesan Cheese, optional
Directions
1. Wash the kale and remove the stems. Shred into ½ strips and set aside.
2. Add the vegan butter or avocado oil to a large skillet over medium heat. When the butter or avocado oil is warm, add in the coconut milk, nutritional yeast, salt, black pepper, and garlic powder.
3. Once the mixture is warm and steaming, add in the shredded kale and cover the pan with a lid for 3-5 minutes, stirring occasionally, until the kale is completely wilted.
4. Whisk the cornstarch and filtered water together in a small bowl to make a slurry. Add this to the pan and mix to combine. Continue to heat the kale on medium-low heat at a simmer until the mixture is thick and bubbling, about 10 minutes. For thicker creamed kale, cook off more of the coconut milk. For thinner creamed kale, cook less. Serve warm and top with lemon slices and shredded parmesan cheese, if desired.
5. Store leftover coconut creamed kale in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Recipe courtesy of Flora & Vino