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.


One-Pan Squash and Kale Dressing with Pecans and Sour Cherries – perfect make-ahead side dish Thanksgiving or Christmas
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!
look so delicious
looks delicious!
wonderful recipe Kellie. I love kale but perhaps not as much as you- thanks for all the Kalespiration!
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.
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.
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 know😄
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😜
Since I am lactose intolerant, I love the cashew version. Looks like this is easy enough for everyday. Great post! – Kat
“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. 🙂
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?
Um, YUM! Everything looks so good!