Nutrient-rich kale goes a bit decadent in this quick and easy creamed kale dish. Even the vegan version has a rich edge that belies its superfood credentials. If you like creamed spinach (I do!), this is its less slippery and more textural cousin. I prefer it to spinach, possibly because a whole bag of kale doesn’t virtually disappear before your eyes as it wilts and softens.
This can be a last minute addition to the table, but you can fix it ahead and reheat gently when everyone is ready to sit down, making it perfect for Thanksgiving and/or Christmas. Personally I could eat this everyday, so holiday-schmoliday I say. Just pass me a spoon please.
For anyone who struggles with kale as a concept, perhaps blitz a little of it to a smooth, pale, green cream and serve alongside all of the more acceptable members of the festive table – the creme fraiche, as well as the miso-cashew cream, balances out any strident mineral overtones of the kale. Enjoy xx
Creamed Kale Recipe
This is a simple, more than the sum of its parts side dish that you will want to eat all winter long. Even kale-deniers have been known to partake. The secret is the quick boiling and then a bath in sweet onion and nutmeg-scented crème fraiche. For vegans, a credible alternative is to make a quick cashew cream. I have given directions for both easy versions. You can make these two days in advance.
Vegan Miso Creamed Kale
1. Get on with the kale as stated in the first recipe, including the onions. While the onions are cooking, make the cashew cream.
2. When the onions are translucent add in the kale, cashew cream, lemon juice, miso and seasoning. Heat over a low flame for five minutes, stirring occasionally. Check seasoning then serve hot.