November 29, 2020
Creamed Kale
Tender kale with garlic and sweet shallots in a creamy and tangy sauce.
Servings: 4
Calories: 124kcal
Ingredients
- 1 tablespoon avocado oil
- 1 shallot diced fine
- 1 garlic clove minced
- 1 bunch Dino kale also called Tuscan or lacinato kale, 1 large bunch
- 4 ounces sour cream or coconut cream with a squeeze of lemon juice for dairy-free
- salt and pepper to taste
Instructions
- Strip the kale off the main leaf vein and pull into bite wise pieces with your hands. Add the kale to a large bowl and using your hands, massage the kale well, really pressing hard on the leaves to bruise them thoroughly. This will make them tender. Set aside.
- Heat the avocado oil in a large skillet over medium-high heat. When hot, add the shallot and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute more. Add the kale and a few tablespoons of water, cooking until the kale is cooked through and tender, about 5 minutes.
- Remove from heat and stir in sour cream. Add a bit of water if you want a thinner sauce. Season to taste with salt and pepper and serve.
Nutrition Facts
Creamed Kale
Amount per Serving
Calories
124
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Cholesterol
15
mg
5
%
Sodium
49
mg
2
%
Potassium
392
mg
11
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
6920
IU
138
%
Vitamin C
82
mg
99
%
Calcium
132
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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