We swap spinach for kale in this dairy-free take on a classic side dish.


  • 2 bunches of kale
  • ½ cup Forager Project Half and Half
  • 2 teaspoons of flour
  • 1 teaspoon of salt
  • 1 clove of garlic minced
  • ⅛ teaspoon red pepper flakes (optional)
  • Squeeze of lemon juice


Bring a pot of salted water to boil.

Blanch kale in boiling water for 1 minute and 30 seconds. Rinse with cold water to stop cooking.

Chop blanched kale into 1 inch strips. Wrap cut kale in a kitchen towel and squeeze out as much liquid as possible over the sink. Set drained kale aside.

In a saucepan over medium heat, add ½ cup Forager Project Half & Half and 2 teaspoons of flour, whisk until combined and bring to a simmer. Let simmer for 2-3 minute until thickened. Toss in minced garlic, red pepper flakes (if using), chopped kale, and 1 teaspoon of salt. Reduce heat to low and let simmer for 5 minutes until half and half is thick and coats the kale.

Transfer creamed kale to plates and finish with a squeeze of fresh lemon juice.

Creamed Kale

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