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
Calories: 124kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6920IU | Vitamin C: 82mg | Calcium: 132mg | Iron: 1mg