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Creamed kale is the perfect introduction for those unfamiliar with the joys of kale. This article has both a creme fraiche version and a vegan miso and cashew cream (with easy instructions on how to make the latter) version to suit everyone. This is an obvious contender for the holiday table (think Thanksgiving and Christmas) but also to accompany any winter meal.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 fixΒ 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. πŸ™‚

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 wellΒ as the miso-cashew cream, balances out any strident mineral overtones of the kale. Enjoy xx

Creamed kale is the perfect introduction for those unfamiliar with the joys of kale. This article has both a creme fraiche version and a vegan miso and cashew cream (with easy instructions on how to make the latter) version to suit everyone. This is an obvious contender for the holiday table (think Thanksgiving and Christmas) but also to accompany any winter meal.

Creamed Kale Recipe

  • Servings: 4
  • Difficulty: easy
  • Print

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. 

350gΒ (12 oz) kale, tough ribs removed then leaves torn and washedΒ 
1/2 of aΒ sweet (e.g. Vidalia) onion, peeled and finely chopped (as fine as you can get it) – I often use frozen diced onions although they aren’t sweet ones
1Β tbsp butter or organic rapeseed oil (or combination of the two)
1/8 tsp freshly grated nutmeg (more to taste)
100ml (3.5 oz) half-fat crème fraiche (light whipping cream if creme fraiche not available)
Salt and white pepper to taste (I tend to use about 1/2 tsp of yellow miso, plus the white pepper)
1. Put the chopped kale in a large pot of boiling water, return to the boil and cook for threeΒ minutes. Drain in a colander and blot well with aΒ tea towel over the sink. Pop the kale onto a chopping board and finely chop (do not put in a food processor). Set aside.
2. Heat the butter or oil in a large pan, and when melted add the onion, a pinch of salt and the nutmeg. Saute gently, stirring occasionally. When the onion is translucent – about five minutes – stir in the par-cooked kale and crΓ¨me fraiche and pepper. Toss well to coat, pop a lid on and cook for a further 10 minutes over a very low flame, stirring occasionally. The crΓ¨me fraiche will have mostly absorbed into the kale. Serve warm. I sometimes add a squeeze of lemon at the end to brighten everything up.Β 
Soft food diet:Β After cooking blend in a blender or with a blenderstick/immersion blender.

Vegan Miso Creamed Kale

  • Servings: 4
  • Difficulty: easy
  • Print
350Β (12 oz)) kale – AS ABOVE
1/2 sweet onion – AS ABOVE
1Β tbsp rapeseed oil or coconut oil
1 batch of cashew cream – see below
1/8Β tsp freshly grated nutmeg
squeeze of lemon
2 tsp white or yellow miso (optional, but good for depth)
salt (if not using the miso) and white pepper to taste

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.

cashew creamCashew Cream
Β 
3/4Β cup raw cashews, soaked for 8 hours if possible, then drained
1 cup of warm water
Β 
Pop the cashews and a little of the water into a small food processor bowl and blend until smooth, adding more water until you have the desired consistency.
This recipe goes with my Fennel and Maple Glazed Heritage Carrots (image below) – updated recipe v soon (tomorrow, hopefully), but here’s an older recipe.Β πŸ™‚creamed kale + fennel and maple carrotsSome of my favourite recent kale recipes fromΒ others:
Festive Chopped Salad – Hungry Healthy Happy
Kale and Apple Cake with Apple Icing – Veggie Desserts
Farro with Balsamic-Roasted Kale and Brussels – Whole Nourishment
Our 10 Best Kale Recipes – The Guardian
Some fall-winter kale favourites on Food To Glow:
Creamy Kale Soup (vegan)
Roasted Spaghetti Squash, Pan-fried Chickpeas, Kale and Capers (vegan)
One-Pan Squash and Kale Dressing (Stuffing) with Pecans and Sour Cherries (vegan)
Kale and Cranberry Juice
I have a ridiculous amount of kale recipes, so for some kalespiration just pop “kale” into the search bar to the right and see what comes up!

One-Pan Squash and Kale Dressing with Pecans and Sour Cherries - perfect make-ahead side dish Thanksgiving or Christmas

One-Pan Squash and Kale Dressing with Pecans and Sour Cherries – perfect make-ahead side dish Thanksgiving or Christmas

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11 thoughts on “Creamed Kale Recipe + Vegan Miso “Creamed” Kale

  1. This sounds fabulous! I love kale its so versatile. I just posted my recipe for Best Ever Kale Crisps today! I’ll have to go and buy more kale now so I can make this! Thanks for the recipe!

  2. wonderful recipe Kellie. I love kale but perhaps not as much as you- thanks for all the Kalespiration!

  3. Genbumom says:

    I’m making this! I’ve been in a kale rut lately (using it the same way), this looks delicious. (the first recipe) I think the squeeze of lemon at the end is a good idea.

  4. Kavey says:

    I must confess that I’ve never fallen in love with kale. I think it’s that slight bitterness it has, which isn’t to my liking. But I can imagine creaming it would balance and mute that very well, so perhaps this is a way for me to try it again.

  5. This looks good Kellie, and I was looking at my rather wild and still growing kale patch only yesterday and wondering what on earth to do with it all….now I knowπŸ˜„
    Lots of other interesting looking kale recipes to explore there too! Thanks to your encourage,net to plant the stuff this year, I seem to have rather over supplied myself😜

  6. stateeats says:

    Since I am lactose intolerant, I love the cashew version. Looks like this is easy enough for everyday. Great post! – Kat

  7. “Kale goes decadent” Awesome! And the miso-cashew cream sounds like the smartest pairing ever for kale. I’m in love with those fennel and maple glazed carrots as a side too. Will you be making a Thanksgiving spread Kellie, or holding out for December holidays? And thank you for sharing my farro and balsamic-roasted kale salad! Love that you love it. πŸ™‚

    1. Hi Katie. Thank you for your kind words and “thumbs ups”. Hubby is working late but I am off after 3 so will be able to put together a few things (some already sorted), but yes, saving up for when all the family is over. Sadly it is just me and the OH tomorrow. Are you holding out, or diving in?

  8. anisakazemi says:

    Um, YUM! Everything looks so good!

If you have time, I would love to hear from you. Thanks so much!

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