Come on out kale cower-ers. We know you’re out there…. doubting that kale could ever be a pleasant addition to your diet. Well, we have several suggestions to change your mind! And no it’s not a kale smoothie – although that is a fine way to get a little kale in you or your kids without really tasting much kale.
First I must tell you the frightening tale of my possessed stove. My stove was apparently possessed by a fiery demon from… well…, you know where fiery demons come from. 3 of the 4 burners could boil rocks in about 60 seconds but could not simmer to save your life. I spent a lot of time turning the stove off completely and setting the timer so I’d remember to come back and turn it back on and checking and re-checking and then hearing that hissing sound yet again as something boiled over. Aaaagh!
While the Episcopal prayer book has a service for exorcism and there is a website with instructions for Catholic exorcism, no mention is made in either regarding deviant appliances. So when the burners decided only to boil rocks sometimes and other times remain tepid at best, we did what any red-blooded American would do. We bought a new one. And it’s gas! I’m so excited – no more pix of my crummy old possessed stove in my posts.
And the only hiss is this…..
But I digress…. Here is my take on creamed kale – adapted from The Hungry Hippie’s version. She presents it as a substitute for creamed spinach, but I’ve got to say it’s better than that (since lots of folks don’t like creamed spinach.)
I offer a dairy-free version and a cheesy version for The re-Kale-citrant, both young and old.
The dairy free version involves the use of cashews, which are expensive, however, you can get them cheaper on-line than at the grocery store, so if you try a few cashew oriented recipes and like them – check out your options on Amazon.
This is also an easy recipe to whip up on short notice as long as you have soaked the cashews.
This can be made as a side dish or by mixing in some rice or quinoa, a heartier dish. I love to keep leftover cooked rice and/or quinoa in the fridge for these types of quick and easy meals.
If using grain – cook enough ahead of time that it will be done!
kale – broken into pieces and de-stemmed, enough to stuff a 4 cup measuring cup:
1/4 cup finely chopped onion
1 clove minced garlic
1/2 cup soaked cashews (about 6 hours or all day in twice as much water)
4 Tbsp. nutritional yeast flakes
1.5 – 2 Tbsp. mustard
1 tsp. salt
2 tsp. lemon juice
1 cup non-dairy, unsweetened milk
1 small squirt honey (probably 1/2 tsp.)
1 Tbsp flour (I used brown rice)
Saute the onion and garlic in a little olive oil.
Meanwhile place all other ingredients except kale in a food processor
When onion and garlic is translucent add to the food processor
Process baby. Processing is so very good!
Add the kale to the pan you sauteed the onion and garlic in – add a Tbsp of water, stir, cover and steam.
Once the kale gets a bit wilty add your sauce.
Cook just a couple of minutes to warm and mix. Then add a cup or two of rice or quinoa or some other grain.
I you are not going to mix in grain you might want to either cut the sauce in half – or save some for another use the next night. I have not frozen this mixture so I can’t tell you what the results might be of that endeavor.
OR – leave them all separate and let folks take what they like best in the best ratio for them.
If you’d like an easy cheese sauce, then try this cheese sauce from our Mac & Cheese without the Box:
Instantly Healthier Mac & Cheese
adapted from Instant mac & cheese recipe on Cooks.com
- 1 cup cold milk
- 2 Tbsp. White whole wheat flour (what I used)
- ½ – ¾ tsp salt
- ¼ tsp dry mustard
- ¼ – ½ tsp pepper
- 2 Tbsp. Butter
- ¾ cup grated cheddar cheese (Little Sis’ kids preferred less cheese, and they are awfully cute as well… Just sayin’)
Mix the flour and milk in a small jar with a tight-fitting lid. Shake well to mix the flour in. Begin the butter melting in a saucepan over medium high heat. Add the spices and milk/flour mixture making sure to give another good shake to the jar before pouring the milk in. Heat the mixture to boiling, stirring well. Boil, stirring the whole time for 1 minute. Turn heat to low and add cheese. Add to the kale once it is wilty in the pan, or again keep it separate and add as people like. If there is too much sauce here for your kale then you can freeze if for another night!
Here again, right before I gladly consumed it is the dairy-free version of creamed kale (with rice):
Hoping that your bellies are full, your houses are warm and cozy and your appliances are well under control.