Vegan Creamed Kale Using Coconut Milk

This Vegan Creamed Kale recipe is a hearty and delicious side dish that is full of nutrition and flavor. This recipe is dairy-free, paleo, and vegan-friendly using canned coconut milk.

This creamed kale is a nutritious twist on the traditional creamed spinach. This recipe skips the dairy and uses canned full-fat coconut milk instead.

Even if you think you don’t like kale, I think you will change your mind after enjoying this tasty side dish. This recipe is vegan, paleo, dairy-free, gluten-free, and Whole30 diet-friendly (just leave out the maple syrup).

Recipe Steps

Step One

To prep the frozen chopped kale for this recipe, open the bags and pour the frozen kale into a fine-mesh colander. Then, I rinse the kale under warm running water. Then, transfer the rinsed kale to a nut milk bag or into a clean thin dish towel and squeeze out the water.

Step Two

Next, in a large skillet, heat up the oil. Add the onion and let it soften for a few minutes.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Add the kale, garlic powder, salt, coconut milk, and maple syrup to the skillet. Stir to combine. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes.

Pro Tips

• Find frozen chopped kale in the frozen vegetable section of most grocery stores.
• Leave out the maple syrup if you are on a Whole30, keto, or low-carb diet.
• Store any leftovers in a covered container in the refrigerator for up to 4 days. Re-heat before serving.

FAQs

Other Healthy Kale Recipes You Might Like

• Sweet Kale Salad with Creamy Dressing
• Air Fryer Kale Chips
• Sweet Potato & Kale Casserole
• How to Freeze Kale for Smoothies
• Winter Harvest Salad with Maple Balsamic Dressing

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Vegan Creamed Kale Using Coconut Milk

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This Vegan Creamed Kale recipe is a hearty and delicious side dish that is full of nutrition and flavor. This recipe is dairy-free, paleo, and vegan-friendly using canned coconut milk.

• Total Time: 15 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 2 8–ounce bags frozen chopped kale
• 1 teaspoon cooking oil
• 1/2 onion, minced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 13.5–ounce can full-fat coconut milk
• 1 tablespoon maple syrup (omit for Whole30, keto, or low-carb diets)
• 1 lemon, zested and juiced

Instructions

1. To prep the frozen chopped kale for this recipe, open the bags and pour the frozen kale into a fine-mesh colander. Then, I rinse the kale under warm running water. Then, transfer the rinsed kale to a nut milk bag or into a clean thin dish towel and squeeze out the water.
2. Next, in a large skillet, heat up the oil. Add the onion and let it soften for a few minutes.
3. Add the kale, garlic powder, salt, coconut milk, maple syrup, and lemon zest to the skillet. Stir to combine. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes.
4. Turn the heat off and stir in the lemon juice. Serve warm.

Notes

1. Store any leftovers in a covered container in the refrigerator for up to 4 days. Re-heat before serving.
2. Leave out the maple syrup if you are on a Whole30, keto, or low-carb diet.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Side dish
• Method: Stovetop
• Cuisine: Healthy
• Diet: Vegan

Keywords: vegan creamed kale, healthy kale side dish, coconut milk kale

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