At Shine Living Community, we love to inspire kids (and the rest of the family for that matter) to love their greens! Not only is this creamed kale recipe fun to make with the children because it gives them a connection to the food they are eating, but they love it too. We served it at the restaurant and the whole family goes wild for it. The “cream” is dairy free, cashew based, adding a solid dose of proteins. You can also sub kale with spinach or other leafy fall greens.

Creamed Kale

Serves 4-6

Ingredients:
3 Large bunches of kale, destemmed and chopped into bite size pieces
2 Tablespoons lemon juice
2 Teaspoons sea salt
1 Cup vegetable broth or water
¼ Onion, finely chopped
1 garlic clove
1 Cup raw cashews, simmered with water for 30 minutes
1 Can coconut milk (13.5 ounces)
¼ Heaping cup nutritional yeast
2 Tablespoons white miso
A pinch of freshly grated nutmeg
½ Tablespoon coconut oil

Preparation:
Put chopped kale in a bowl with lemon juice and a pinch of sea salt and massage the kale between your hands until it has a silky texture. Set aside.

Heat broth/water in a pot over medium heat. Add onion, garlic and cashews and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor; add coconut milk, nutritional yeast, miso and nutmeg. Purée until smooth.

In a sauté pan, heat coconut oil and sauté kale until fully cooked through.

Lower the heat and add coconut mixture and let it warm through and thickened. The final product should be loose but not soupy.

This recipe makes enough for a double batch of the kale for this recipe. It freezes well. It is also wonderful over steamed broccoli, cauliflower and as a base for a pasta sauce.

The cashew cream lasts for about 5 days in the refrigerator.