Creamed Kale with Crispy Breadcrumbs
Garlicky kale tossed in a rich and creamy parmesan cream sauce and topped with crispy sourdough breadcrumbs!
Servings: 8 servings
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!