With Thanksgiving just a little over a week away, my mind is constantly thinking about side dishes so no better time than now to share an old favorite in case you are racking your brain thinking about side dishes as well!
This Vegan Creamed Kale is a variation on classic creamed spinach and combines many of my favorite flavors together– coconut oil, coconut milk, kale and sweet onion to deliver a healthy, yet rich-tasting side dish full of goodness that will leave you satisfied – vegan or not!
I like to garnish this side dish with some unsweetened, grated coconut. If you have a couple extra minutes and want to toast it, it’s even better!
- Sweet onion is also called white onion, Spanish onion, Vidalia onion, Texas Sweet onion and Walla-Walla onion – try to find one if you can – it really adds a lot to this dish!
- For instructions on how to easily remove the Kale leaves from the stems, click here.
- If you only have full-fat canned coconut milk, use 1/2 cup whisked with 1/4 cup cold water.
Did you make this recipe? Please give it a star rating below!
Vegan Creamed Kale. Coconut Creamed Kale. Paleo.
- 1 1/2 Tablespoons organic virgin coconut oil
- 1 medium clove garlic minced
- 1 large sweet onion chopped
- 12 ounces kale leaves cut into bite sized pieces
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- Pinch fresh grated nutmeg
- 3/4 cup light coconut milk canned
- Unsweetened grated coconut for garnish (toasted if possible)
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Begin by mincing garlic and chopping onion.
- Next, clean and stem kale. Cut the kale leaves into bite sized pieces and set aside. Measure coconut milk and spices.
- Heat a large skillet over medium high heat. Once hot, add in coconut oil.
- Add garlic and onion, sauté for 5 to 6 minutes, until softened.
- Add kale, stir and cook for 2 to 3 minutes, until leaves begin to wilt.
- Finally, add in salt, white pepper, nutmeg and coconut milk. Cook, stirring frequently, for an additional 4 to 5 minutes until kale is soft and coconut milk is thickened.
- Taste, adjust seasoning if necessary, serve garnished with coconut and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I just made this- sooooo good and so easy! Fantastic recipe, thanks!!
Hi Sherri! So glad you liked this and thanks for letting me know 🙂
This kale and coconut combo is fantastic!
Coconut and kale are two of my favorite things!
Great recipe! Kale has so much flavor and of course is a nutritionally powerhouse. Love to use it, and this is a very creative way to do so. Thanks.
Have kale in the garden but no coconut milk. Adding coconut milk and coconut to shopping list.
Love your vegan version of creamed spinach made with kale. I’m a big fan of coconut milk and kale, so I know this must be good!
What a terrific dish, Alyssa! I have both kale and coconut milk so I’m going to try it tonight. I made your sweet potatoes with coconut milk last night and everyone loved them. I can’t believe Thanksgiving is next week…time to finalize the menu and make a shopping list. The side dishes are always my favorites. I hope all your prep is going well! 🙂
I hope you enjoyed it Hannah! I am all about the side dishes and appetizers – savory all the way!
Creamed kale is so classic for Thanksgiving but I love how you’ve made it healthier by using coconut milk instead of actual cream! Such a good way to go.