I eat Kale several times a week, so switching things up with this garlicky kale goodness is a treat. Trust me, if you’re looking for a nutritious and satisfying side dish, look no further! This creamy, garlicky kale is packed with flavor and makes the perfect complement to any meal. With just a few simple ingredients, this recipe truly showcases the deliciousness of kale. This recipe is gluten-free, oil-free, soy-free, and vegan.
What's In This Creamy Garlicky Kale
- Kale (preferably lacinato or dinosaur kale)
- Garlic
- Cashews
- Low-sodium vegetable broth
- Coconut aminos
- Garlic powder
- Onion powder
- Black pepper
Optional Add-ons:
- Crushed red pepper flakes for heat
- Nutritional yeast for cheesy flavor
- Lemon juice and lemon zest for a fresh citrus boost
How to Prepare
This recipe makes four side dish servings.
Saute the Garlic
In a large skillet, add a splash of water (about 1-2 tablespoons) and chopped garlic. Sauté over medium heat for 4-5 minutes, stirring frequently, until the garlic is fragrant and lightly golden. This water sauté method keeps it oil-free while bringing out the rich garlic flavor.
Steam the Kale
Add the chopped kale to the skillet and stir to combine with the garlic. Cover the skillet and let it cook for about 2-3 minutes. This will help the kale wilt down and turn a bright, vibrant green. Keep an eye on it, as you want it to retain its beautiful color!
Make the Cream Sauce
While the kale is cooking, prepare your cream sauce. In a blender, combine the soaked or boiled cashews, low-sodium vegetable broth, coconut aminos, garlic powder, onion powder, and black pepper. Add more broth if the consistency is too thick.
Blend until smooth and creamy. You may need to scrape down the sides to ensure everything is well-mixed.
Combine Everything
Once the kale is bright green, pour the cream sauce over it. Stir well to coat the kale evenly in the creamy goodness. Cook for an additional 1-2 minutes, allowing the flavors to meld together and the sauce to warm through.
Serve
Remove from heat and serve immediately. This creamy, garlicky kale is fantastic on its own or as a side dish alongside grains, tofu, tempeh, roasted vegetables, or our easy garlic mashed potatoes.
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Enjoy this kale immediately, or store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for Success
- Soaking Cashews: You can either soak cashews overnight in water to soften or, if you’re short on time, boiling the cashews in a small pot with water for 3 to 5 minutes will work, too.
- Adding Extra Flavor: Feel free to add a squeeze of lemon juice, lemon zest, red pepper flakes for a spicy kick, or nutritional yeast for an extra flavor boost!
Why You'll Love This Recipe
Besides the garlicky goodness, this recipe is packed with nutrient-dense kale. Here are a few of the health benefits of kale.
- Rich in Antioxidants: Kale contains antioxidants like vitamin C, beta-carotene, and flavonoids, which help combat oxidative stress, potentially lowering the risk of chronic diseases.
- Supports Heart Health: The fiber, potassium, and phytonutrients in kale contribute to heart health by helping lower cholesterol levels, reduce blood pressure, and improve overall cardiovascular function.
- Boosts Immune System: The high vitamin C and beta-carotene content in kale support the immune system, helping your body fight off illnesses more effectively.
Frequently Asked Questions
Absolutely! You can substitute other leafy greens like spinach, Swiss chard, or collard greens. Just adjust the cooking time as needed, since different greens wilt at different rates.
Yes! If you’re allergic to cashews or looking for alternatives, you can use sunflower seeds, hemp seeds, or silken tofu. Note that the flavor and creaminess may vary slightly.
If you’re short on time, you can boil the cashews for about 10-15 minutes instead of soaking them. This softens them and makes them easier to blend.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
While it's best fresh, you can freeze it. Store in an airtight container for up to 2 months. Reheat on the stovetop, adding a splash of vegetable broth to loosen it up.
Creamy Garlic Kale pairs well with quinoa, brown rice, roasted vegetables, or as a side to grilled tofu or tempeh. It’s also delicious on top of baked potatoes or mixed into pasta.
Absolutely! If you love garlic, feel free to add more. If you prefer a milder flavor, reduce the amount of garlic to your liking.
Yes! All ingredients in this recipe are naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the cream sauce or sautéing some chili powder with the garlic.
If you're a big fan of dark leafy greens, be sure to check out our sauteed kale and mushrooms side dish. It's fast and easy and has meaty mushrooms with it. Also, the muriwo unedovie peanut butter greens dish is joyfully delish! This one has a sweet and spicy flavor along with the nuttiness from the peanut butter. Yum! Finally, our classic vegan collard greens recipe has a healthy soul food slant.
This creamy, garlicky kale is not just a dish; it's a celebration of nutritious ingredients. Perfect for a quick weeknight dinner or as a star side dish for gatherings, it’s sure to impress! Enjoy your cooking, and savor the deliciousness of this easy, creamy delight. Be sure to rate and leave us a comment below to let us know how it came out for you. Happy eating!
Garlicky Kale
Ingredients
- 6 to 8 cups chopped kale preferably lacinato or dinosaur kale
- 5 cloves garlic chopped
- ½ cup raw unsalted cashews soaked in water overnight or quick-boiled
- ½ cup low-sodium vegetable broth
- 1 Tablespoon coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon black pepper
Optional add-ons:
- crushed red pepper flakes for a spicy kick
- nutritional yeast for a cheesy flavor
- fresh lemon juice and lemon zest for fresh citrus flavor
Instructions
Saute the Garlic
- In a large skillet, add a splash of water (about 1-2 tablespoons) and chopped garlic. Sauté over medium heat for 4-5 minutes, stirring frequently, until the garlic is fragrant and lightly golden. This water sauté method keeps it oil-free while bringing out the rich garlic flavor.
Steam the Kale
- Add the chopped kale to the skillet and stir to combine with the garlic. Cover the skillet and let it cook for about 2-3 minutes. This will help the kale wilt down and turn a bright, vibrant green. Keep an eye on it, as you want it to retain its beautiful color!
Make the Cream Sauce
- While the kale is cooking, prepare your cream sauce. In a blender, combine the soaked or boiled cashews, low-sodium vegetable broth, coconut aminos, garlic powder, onion powder, and black pepper. Add more broth if the consistency is too thick.
- Blend until smooth and creamy. You may need to scrape down the sides to ensure everything is well-mixed.
Combine Everything
- Once the kale is bright green, pour the cream sauce over it. Stir well to coat the kale evenly in the creamy goodness. Cook for an additional 1-2 minutes, allowing the flavors to meld together and the sauce to warm through.
Serve
- Remove from heat and serve immediately. This Creamy Garlicky Kale is fantastic on its own or as a side dish alongside grains, roasted vegetables, tofu or tempeh, or our easy garlic mashed potatoes.
- Enjoy this kale immediately, or store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
EQUIPMENT/SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Saute pan or pot with lid
- Cooking spoon
- Small blender (we love the Nutribullet)
Gigi & Sersie
This is sooo yummy. A double batch of this is appropriate.
Yvonne
Hello
I gave this a 5 star rating even though I haven't made it yet, as it reads as being very delicious.
My question is about the cashew sauce. Can I substitute a different nut in place of the cashews.
Thank you for your help and for the various recipes you post.
Blessings
Gigi & Sersie
Hi Yvonne - great question. Tahini is your best substitute, but you'll probably want to add a little more coconut aminos to cut the slight bitterness. Let us know how it turns out and if you have any more questions. God bless.