Side Dishescleaneatingkitchen5.0
Vegan Creamed Kale Using Coconut Milk
This Vegan Creamed Kale recipe is a hearty and delicious side dish that is full of nutrition and flavor. This recipe is dairy-free, paleo, and vegan-friendly using canned coconut milk.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- colander
- skillet
📝 Preparation Steps
1
To prep the frozen chopped kale for this recipe, open the bags and pour the frozen kale into a fine-mesh colander. Then, I rinse the kale under warm running water. Then, transfer the rinsed kale to a nut milk bag or into a clean thin dish towel and squeeze out the water.
2
Next, in a large skillet, heat up the oil. Add the onion and let it soften for a few minutes.
onion, minced1/2
3
Add the kale, garlic powder, salt, coconut milk, maple syrup, and lemon zest to the skillet. Stir to combine. Bring the mixture to a gentle simmer and let it cook for about ⏱️ 2-3 minutes.
maple syrup (omit for Whole30, keto, or low-carb diets)1 tablespoonlemon, zested and juiced1
4
Turn the heat off and stir in the lemon juice. Serve warm.
lemon, zested and juiced1
Nutrition Facts
calories
172 calories
fat Content
15.2 g
serving Size
1/6 of recipe
fiber Content
1.7 g
sugar Content
2.6 g
sodium Content
214.6 mg
protein Content
3.5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
9.3 g
saturated Fat Content
12.6 g
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