“We all love creamed spinach, it pairs with pretty much anything and it brings you that sense of comfort and satiety. What I don’t like about this dish, however, are the hidden calories, the gluten and the amount of dairy. Instead of using butter, I fried the kale in coconut oil and served it with a generous amount of vegan Parmesan cheese. So yes, you guessed it, this dish is fully vegan and still gives you that cheesy, creamy, comfort foody feel!”

CREAMY VEGAN PARMESAN & PINE NUT KALE

Serves 2

INGREDIENTS

• 1 large bunch Cavolo Nero kale (around 100g uncooked)
• 1/2 tsp Himalayan Crystal Salt 
• 1 tsp avocado oil or extra virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 2 Tbsp vegan Parmesan cheese (alternatively if you’d like a little garlicy flavour you can opt for the garlic & chilli varietal)
• 1 tsp dried chilli flakes
• 1 Tbsp pine nuts, lightly toasted*
• Lemon wedges, to serve

METHOD

• Rinse the kale (reserve rinse water for your plants at home) and roughly chop.
• Place into a saucepan with 60ml water and salt. Pop on the saucepan’s lid.
• Steam on a medium heat for 8 minutes, or until kale has just cooked and still has a vibrant green colour.
• Remove from the heat, drain any excess liquid and add avocado/olive oil, lemon juice, 1 Tbsp of the vegan parmesan and chilli flakes. Stir in to coat the kale.
• Serve immediately with the rest of the vegan parmesan, toasted pine nuts and lemon wedges.

TIP: Wanting a more creamy texture? Simply add 2 Tbsp almond milk or coconut cream to the kale while cooking.

Issued on Faithful to Nature by Gabriella | https://www.faithful-to-nature.co.za/blog/creamy-vegan-parmesan-pine-nut-kale/