Creamed Kale with Crispy Breadcrumbs
on Nov 20, 2022
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If you’re in need of a delicious and vegan-friendly holiday side dish, you’ve got to try Creamed Kale with Crispy Parmesan Breadcrumbs. Garlicky kale tossed in a rich parmesan cream sauce topped with crispy sourdough breadcrumbs!
This plant-based recipe is easy to make, loaded with cheesy goodness and it’s a great way to get your loved ones to eat their veggies this holiday season!
This kale recipe starts a quick steam, then the greens are tossed in a homemade vegan cream sauce seasoned with a hint of nutmeg, black pepper and vegan parmesan cheese. Then comes the best part: crispy sourdough breadcrumbs.
I shared an easy method for making homemade breadcrumbs in this video, and it’s a great way to use up day-old bread. The breadcrumbs and toasted and then sprinkled on top of the hearty creamed kale for a perfect balance of flavors and textures. Each bite will be a little creamy and little crunchy in the most irresistable way!
Side dishes have always been the best part of Thanksgiving dinner in my opinion and this Creamed Kale recipe has become one of my favorites because it pairs very well with stuffing, mashed potatoes and vegan turkey.
To make this vegan side dish, I opted to make a vegan version of a traditional béchamel sauce instead of the cream cheese and heavy creamy that is traditionally used in recipes like this. I season the sauce with a touch of nutmeg and lots of black pepper to compliment the kale and then mix in sautéed onions and garlic for lots of flavor. The result is a little healthier than the non-vegan version but every bit as easy to make and delicious!
Why You’ll Love This Vegan Creamed Kale Recipe
- Creamy + Crunchy is always a winning combo!
- Completely VEGAN!
- Versatile side dish that goes well with all the Thanksgiving classics
- High fiber, Potassium and Magnesium and rich in vitamins A and K!
Ingredients to Make Creamed Kale
Kale: curly green kale is a great veggie to cook with because it’s hearty and packed with nutrients. Simply de-stem and roughly chop.
Onions + Garlic: the mix of sautéed garlic and onions offers additional flavor and depth to this plant-based cream sauce.
Nutmeg – a versatile spice that works well with green vegetables like kale, spinach and green beans. A little goes a long way and adds lots of flavor!
Nutritional Yeast: adds depth and makes this dairy-free cream sauce taste creamier!
Vegan Butter: I used Earth Balance sticks for this recipe. Opt for the salted variety instead of the unsalted version.
All Purpose Flour – creates a smooth and creamy sauce for the kale. All Purpose Gluten-Free flour or chickpea flour can be used instead but chickpea flour will change the taste lightly and make it taste a little nutty.
Plant-Based Milk – such as almond or soy creates a smooth and creamy béchamel sauce. Just make sure to use unsweetened.
Vegan Parmesan: I like using VioLife because it’s easy to shred and melts well. In addition to add cheesy flavor, it also provides umami, depth and richness. Perfect for creating a crispy, cheesy breadcrumb topping.
Sourdough Bread: a few slices of day-old sourdough bread make the perfect homemade bread crumbs for this side dish.
Salt, Pepper and Red Pepper Flakes: a peppery blend that helps to bring out all of the flavors of each ingredient and ties everything together.
Lemon Juice: the last step before serving is adding a squeeze of fresh lemon juice to add freshness and a little edge.
How to Make Creamed Kale
The complete recipe with the exact measurements is listed below on a printable recipe card for your convenience but here’s a quick step-by-step overview to give you an idea!
Start by making the crispy breadcrumb topping. Roughly tear a few slices of day-old sourdough bread into a food processor and pulse to create breadcrumbs. Only use the center of the bread for a uniform breadcrumb consistency and save the crust for snacking or making salad croutons.
In a large frying pan, combine vegan butter, breadcrumbs and vegan parmesan. Sprinkle with salt and pepper and mix well to combine. Spread the breadcrumbs into an even layer in the pan and toast until golden brown. Then transfer the breadcrumbs to a plate and set aside.
Next, de-stem and chop the kale into bit sized pieces. Then steam for 5 minutes to soften slightly. Drain the water very well and sprinkle with salt and pepper. Set aside.
Then sauté onions and garlic until translucent and transfer to a plate for later.
Now it’s time to make that cream sauce! Add the remaining vegan butter and flour to the same pan you used for the onions and add the nutmeg and black pepper. Mix into a paste and then slowly whisk in the plant-milk.
As the sauce simmers it will thicken. Once thickened add the vegan parmesan cheese and taste to add more salt and pepper as needed.
Then add the kale, onions and garlic to the sauce as toss well to combine.
At the last minute before serving, squeeze fresh lemon juice on top and top with the breadcrumbs and a sprinkle of red pepper flakes.
More Vegan Thanksgiving Side Dishes:
- BEST Maple Roasted Carrots with Dates, Pecans and Whipped Feta
- Brown Butter, Sage and Almond Green Beans
- “Bacon” Wrapped Green Bean Bundles
- Healthy Twice Baked Potatoes
Creamed Kale with Crispy Breadcrumbs
Ingredients
- 2 bunches curly green sale, roughly 12 cups chopped
- 1 cup water
- 2 tbsp olive oil
- 2 cups diced yellow onions
- 4 cloves garlic
- 6 tbsp vegan butter, I used Earth Balance sticks
- 6 tbsp all purpose flour
- 3¾ cups soy milk
- 1 tsp kosher salt, I use Morton's
- 1 tsp red pepper flakes
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 2 tsp nutritional yeast
- ⅔ cup vegan parmesan cheese, I use VioLife
- 2 tbsp fresh lemon juice
Topping
- 2 cups fresh breadcrumbs, See notes below
- 2 tbsp vegan butter
- ½ cup vegan parmesan , I use VioLife
- salt and pepper to taste
Instructions
Make the Crispy Breadcrumb Topping
- Roughly tear a few slices of day-old sourdough bread into a food processor and pulse to create breadcrumbs. Only use the center of the bread for a uniform breadcrumb consistency and save the crust for snacking or making salad croutons.
- In a large frying pan combine 2 tbsp vegan butter, 2 cups of homemade breadcrumbs and 1/2 cup of vegan parmesan. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper and mix well to combine. Spread the breadcrumbs into an even layer in the pan and toast until golden brown. Then transfer breadcrumbs to a plate and set aside.
Cook the Kale
- Next, de-stem and chop the kale into bit sized pieces. Then place in a large stock pot with 1 cup of water and cover with a tight fitting lid. Steam for 5 minutes to soften slightly, then drain the water well and sprinkle with salt and pepper. Set aside.
Cook the Aromatics
- Then place a large frying pan on the stove and set to medium low heat. Add the olive oil sauté onions for 5 minutes. Then mince the garlic and cook for 1 minute. Set aside.
Make the Parmesan Cream Sauce
- Combine 6 tbsp vegan butter and flour in a large pan set to medium heat. Add the nutmeg and black pepper and mix into a paste. Slowly whisk in the plant-milk. Tip: the sauce will be smoother if the milk is room temp or slightly warm. Add a little at a time while whisking continuously until all of the milk is mixed in. Once thickened, add the vegan parmesan cheese, nutritional yeast, red pepper flakes and remaining salt. If the sauce gets too thick, add another splash of soy milk as needed.
- Simmer until the sauce has thickened and then taste to make sure you've added enough salt. Add more salt and pepper as needed.
Assemble
- Then add the kale, onions and garlic to the sauce as toss well to combine. At the last minute before serving, add the fresh lemon juice. This brings it all together!
- Top and top with the parmesan breadcrumbs and an extra sprinkle of black pepper and enjoy!
