Creamed Kale Recipe + Vegan Miso “Creamed” Kale

kellie anderson

10 years ago

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

Servings: 4
Difficulty: easy
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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.

350g (12 oz) kale, tough ribs removed then leaves torn and washed

1/2 of a 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

1 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 three minutes. Drain in a colander and blot well with a 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 crème 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 crème fraiche will have mostly absorbed into the kale. Serve warm. I sometimes add a squeeze of lemon at the end to brighten everything up.

Soft food diet: After cooking blend in a blender or with a blenderstick/immersion blender.

Vegan Miso Creamed Kale

Servings: 4
Difficulty: easy
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350 (12 oz)) kale – AS ABOVE

1/2 sweet onion – AS ABOVE

1 tbsp rapeseed oil or coconut oil

1 batch of cashew cream – see below

1/8 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 Cream

3/4 cup raw cashews, soaked for 8 hours if possible, then drained

1 cup of warm water

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. 🙂