Creamy Cheesy Kale
Truly creamy. Creamy cheesy kale makes for a great side dish.
It’s low in sodium and a great way to increase your vitamin intake. You can substitute swiss chard or spinach or any other green leafy vegetable in place of the kale. In fact, if you’re daring, through in some pasta to transform it into a cheesy creamy main meal. Serves 4 Takes: 20 minutes
1 cup low-sodium vegetable broth
1 white onion, finely chopped
1 cup unsweetened soy milk
1/2 cup raw cashews
3 heaped tablespoons nutritional yeast
1 teaspoon onion powder (optional)
1 teaspoon mellow white miso
Pinch of freshly grated nutmeg
Pinch of red pepper flakes
3 big handfuls of kale / chard or another dark, leafy green
In a large skillet over medium heat, combine the vegetable stock and diced white onion. Cook until softened for 5 to 7 minutes. Wait till it cools and transfer to a blender. Add to the blender the soy milk, cashews, nutritional yeast, onion powder, miso, nutmeg and pepper flakes and purée until smooth. Lick the spoon.
Transfer the blended mixture back to the skillet (no need to clean it) and bring to a simmer over medium heat. Having removed the stalks of the kale, add and combine to the skillet. Continue simmering, tossing often until kale is just tender which is about 5 minutes. Leave to cool a few minutes then serve hot.
Creamy Cheesy Kale – and yes, the chops sticks are a gag
Nutrition: Per serving: 140 calories (60 from fat), 6g total fat, 1g saturated fat, NO cholesterol, 90mg sodium, 16g total carbohydrate (3g dietary fiber, 3g sugar), 9g protein