This is a really simple side dish and changes up the ultra-calorie-heavy creamed spinach we all love so much. It's great to take for lunch or serve up as a side at dinner.
If you don't care about the dairy, by all means, swap in a 1/4 c. of heavy cream or regular cream cheese. This is just a nice way to lighten up a dish or provide a side that everyone will eat - and all of your diet-restricted guests can enjoy.
Creamed Kale and Mushrooms
Serves: 1 Time: 20 minutes Difficulty: So easy to pull together at the last minute!
- 2 c. kale, stems removed and roughly chopped
- 1 c. sliced mushrooms
- 1 garlic clove, minced
- 1/2 tsp. red pepper flakes
- 1 T. vegan cream cheese or 1/4 c. almond milk
- splash vegetable stock
- a few grates of nutmeg (optional)
- oil, salt, pepper
Heat 1 1/2 T. of oil in a pan. Add the garlic and let it saute for 1-2 minutes, then stir in the pepper flakes.
Add the kale, season with salt and pepper, and stir until the kale is tossed in the oil. Let it cook down for 2-3 minutes.
Add the mushrooms to the pan. I like to scoot the kale to the side to let the mushrooms really get coated in the oil as well. As they start to brown, approximately 3-4 minutes, add in the stock and let it simmer for 2-3 minutes.
Stir in whatever source of cream you are using and the nutmeg. Once everything is combined, let it cook down until the sauce is thickened. Plate and serve!