This dairy-free take on a classic side dish swaps spinach for kale and creamy vegan cashewmilk for heavy cream. Blanching kale softens the cell walls, making it no longer necessary to massage the kale to achieve the desired texture.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving Size: 4 servings
Bring a large 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. Set drained kale aside.
In a saucepan over medium heat, add ½ cup Forager Unsweetened Cashewmilk, 1 tablespoon Forager Project Butter and 2 teaspoons of flour, whisk until Butter melts and mixture is combined. Bring to a simmer for 2-3 minutes, until thickened. Toss in minced garlic, red pepper flakes (if using), chopped kale, and 1 teaspoon of salt. Let simmer for 5 minutes until the kale is coated in the creamy sauce.
Transfer creamed kale to plates and finish with a squeeze of fresh lemon juice.
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