The Recipes

Creamed Kale and Mushrooms

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!