Garlic Creamed Kale with a Parmesan Crust

Thanksgiving is right around the corner and while you might not typically think of kale as a food worthy of your holiday feasts, trust me, this recipe is going to win you over. A happy medium smack in the middle between a broccoli casserole and a green bean bake this unique side dish is packed with flavor the all the creamy goodness that you’re craving in your autumn inspired comfort foods!

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault where all the soups and sauces you love are kept, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Fresh Kale, about 4 cups, chopped into bite-sized pieces (1” - 2”)

4 tablespoons Minced Garlic - (we like these jarred options from Spice World!)

2 tablespoons of Flour

3 cups Original Oat Milk from Rise Brewing

4 tablespoons Butter - (We love THIS ONE from Earth Balance)

1/2 small white Onion, diced

1/2 cup of Vegan Mozzarella Cheese

1/2 cup Dairy Free Sour Cream

Salt and Pepper, to taste.

For the Crust/Topping

1/4 cup Bread Crumbs

1/4 cup Nutritional Yeast

1/4 cup of dairy free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees.

To begin, in a high-walled skillet or saucepan, saute your onions and garlic with 3 tablespoons of butter until the onions are soft and have taken on just a little color.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese and 1/2 cup of mozzarella cheese.

Stir in additional Oat Milk. You are looking for a consistency of a nice alfredo sauce.

Season to taste with salt and pepper.

If the sauce is too thin, allow to simmer until thickened. If the sauce seems too tick, add a little water.

Dump your chopped kale into the skillet and gently stir until combined.

Transfer your creamed kale to a small, oven safe, baking dish.

Top with your crust mixture that is equal parts bread crumbs, parmesan cheese, and nutritional yeast, spreading an even coat across the top of the baking dish.

Cover in foil and bake at 350 degrees for 20 minutes and then remove the foil and bake for another 10 minutes. Additionally, you can broil for a final 3-4 minutes so the top takes on nice color. (But watch it close so that it does not burn!)

Let sit for 10 minutes before serving.