Creamed Kale

5 from 1 vote

Tender kale with garlic and sweet shallots in a creamy and tangy sauce.

Course Side Dish

Cuisine American

Keyword dairy-free, easy, egg-free, fast, kale, nightshade-free, nut-free, side, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 124kcal

Author Jenny Ross

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

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.