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.

skillet with coconut creamed kale.

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.

The creamy sauce combined with the steamed leafy greens is one of the healthiest and most delicious side dishes you can make!

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).

Why You Need This Recipe

  • Creamy Kale is a great way to serve this leafy vegetable (see my full list of the best green vegetables). Coconut milk replaces heavy cream from the traditional original recipe and makes it completely dairy-free.
  • Frozen chopped kale is easy to find at the grocery store and is budget-friendly.
  • This cooked kale dish is a nice alternative to a raw kale salad which may be difficult for some people to digest.

Ingredients for Creamed Kale Using Coconut Milk

labeled ingredients for creamed kale recipe.
  • You’ll need frozen chopped kale for this recipe.
  • I also like using full-fat canned coconut milk as opposed to using cashew cream made from raw cashews.
  • Onions like shallots or a white sweet onion help add flavor and texture.
  • Lemon juice helps mask any bitterness of the lacinato kale.

Please see the full recipe card below for the exact measurements and ingredients.

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.

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.

Recipe Tips

  • Find frozen chopped kale in the frozen vegetable section of most grocery stores.
  • This recipe is very versatile! You can add a few tablespoons of nutritional yeast if you want a cheesy flavor. Add a sprinkle of chili flakes or red pepper flakes if you want a kick of spiciness.
  • 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.

Recipe FAQs

Can I use spinach in this recipe instead of kale?

Yes, absolutely!

Where can I find frozen chopped kale?

Look for it in the frozen vegetable section of most regular grocery stores or specialty stores like Whole Foods.

More Healthy Kale Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of creamed kale with a spoon.

Vegan Creamed Kale Using Coconut Milk

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Print Recipe

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: 20 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 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.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 172
  • Sugar: 2.6 g
  • Sodium: 214.6 mg
  • Fat: 15.2 g
  • Saturated Fat: 12.6 g
  • Carbohydrates: 9.3 g
  • Fiber: 1.7 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.