Garlicky Kale

5 from 3 votes

This garlicky kale is packed with flavor and makes the perfect complement to any meal. With just a few simple ingredients, this vegan creamed kale truly showcases the deliciousness of kale.

Prep Time10

Cook Time10

Total Time20

Course: Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 119kcal

Author: Gigi & Sersie

Equipment

1 bullet blender to make the cream sauce

Ingredients

6 to 8 cups chopped kale (preferably lacinato or dinosaur kale)
5 cloves garlic, chopped
½ cup raw cashews, soaked in water overnight or quick-boiled to soften
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

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.
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!
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. Blend until smooth and creamy.
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. Enjoy immediately!

Notes

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.
Cream Sauce: If the sauce is too thick, add more broth to thin it out. You may also need to scrape down the sides of the blender to ensure everything is well-mixed.
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!
Leftovers/Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, store in an airtight freezer-safe container for up to 2 months. Reheat on the stovetop, adding a splash of vegetable broth to loosen it up.

Nutrition