Coconut Creamed Kale

Coconut creamed kale made on the stovetop with green and lacinato kale in a coconut-based sauce for a quick and cozy plant-based side.

If you need a last minute holiday side to end the year with pizzazz while also getting your greens in, I got you. 

If you’ve been around here a while, you know I’m more than OK to eat most of my produce raw, steamed; zero frills, low effort. 

But recently I went on a “creamed vegetable” kick. 

Maybe because it’s winter and I felt like my vegetables deserved to have a lot of fun before the new year. 

I was reminded of eating creamed corn as a kid, and how nice that was,  so I set out to create a cozy vegan alternative.

While I tried both creamed corn and creamed kale, the greens won me over in the end. 

Let’s tame our kale together and make this Coconut Creamed Kale.

It’s made on the stovetop with green and lacinato kale in a rich coconut-based sauce for a quick and cozy plant-based side.

What You Need to Make Coconut Creamed Kale

This coconut creamed kale does have a slight taste of coconut, but it’s subtle and not overpowering. 

Here’s what you need:

• vegan butter or avocado oil
• coconut milk 
• nutritional yeast
• Himalayan sea salt 
• black pepper 
• garlic powder
• cornstarch 
• Cal-Organic Farms Lacinato Kale, de-stemmed and shredded
• Cal-Organic Farms Green Kale, de-stemmed and shredded 

That’s it!

How to Make Coconut Creamed Kale

This Coconut Creamed Kale is super easy to make on the stovetop in less than thirty minutes. 

First, add the avocado oil to a large skillet over medium heat.

When the butter or avocado oil is warm, add in the coconut milk, nutritional yeast, salt, black pepper, and garlic powder.

Once the mixture is warm and steaming, add in the shredded kale and cover the pan with a lid for 3-5 minutes.

Stir the mixture frequently until the kale is completely wilted. 

If the kale won’t all fit into the pan at once, you can add the kale in increments. 

You can also steam the kale before adding to the pan, which saves pan space, but dirties another dish. 

The trade off choice is yours! 

How to Thicken Coconut Creamed Kale

You might be wondering how this recipe gets its thick creaminess. 

The answer is cornstarch! 

The trick is to make a slurry with cornstarch and water and then add that to the pan so it melts seamlessly into the mixture. 

Continue to heat the kale on medium-low heat at a simmer until the mixture is thick and bubbling, about 10 minutes.

For thicker creamed kale, cook off more of the coconut milk.

For thinner creamed kale, cook less.

During this time, you can taste the recipe and add more salt, pepper, garlic, or nutritional yeast to taste. 

The Best Kale to Cream 

This recipe is incorporates the best of Cal-Organic Farms kale. 

I used both Cal-Organic Farms Lacinato Kale and Cal-Organic Farms Green Kale to bring this recipe to life. 

Using a blend of kales in this recipe is excellent because you get mixed textures and variation in visual appearance. 

I recommend grabbing a small bunch of both lacinato and green for this recipe so you don’t have an overflowing pan! 

If you find you have too much kale to fit, you can always use half of the bunch of each instead. 

Cal-Organic Farms is my favorite source for organic greens.

Their farms, facilities, and produce meets and exceeds USDA standards for organic certification.

Their produce is delicious and you can taste and see the quality and care gone into the cultivation and distribution! 

I love using kale in this recipe because it’s hearty and packed with nutritional benefits. 

 

Swaps and Substitutions

The secret to the creamiest creamed kale is coconut milk. 

I used coconut milk lite for this recipe, but full fat coconut milk will work too, with similar results.

You can also substitute almond milk, too, or another plant-based milk of your choosing. 

Even though this is a coconut creamed *kale* recipe, you can use this recipe for basically any leafy green. 

Spinach or swiss chard would work beautifully here, too! 

I love my Coconut Creamed Kale with lots of nutritional yeast for a slightly cheesy flavor, but you can omit this entirely if you’re not a fan.

Notes on Entertaining

This dish can be prepared in advance, but it looks and tastes best when it’s fresh. 

Because you can make it on the stovetop in less than 30 minutes, it’s easy to throw together for a quick holiday side. 

This kale is rich and creamy, so one serving will go further than you think.

However, if you’re feeding a big group, you can easily double this recipe to make more coconut creamed kale! 

While delicious, this recipe can look a bit sad if served plainly. 

Try sprinkling a bit of nutritional yeast or vegan parmesan on before serving for the best appearance. 

How to Serve Coconut Creamed Kale

Serve your Coconut Creamed Kale warm with optional toppings. 

I like mine served with a squeeze of lemon and a sprinkle of nutritional yeast. 

It’s a great way to add color to your plate and get your greens in! 

This recipe is also a great way to use a bunch of kale you’ve been saving in the fridge for “later”. 

Store leftover coconut creamed kale in an airtight container in the refrigerator for 3-5 days and reheat before serving.

Enjoy!

More Plant-Based Holiday Sides

• Roasted Brussels Sprouts With Hazelnut Butter Sauce

• Dijon Tahini Green Beans

• Candied Yams With Cacao Nibs & Pecans

• Cauliflower Mashed Potatoes With Almond Butter Gravy

• Harissa Roasted Cauliflower With Cranberries & Hazelnuts

• Roasted Squash & Arugula Salad

• Butternut Squash Noodle Cranberry Salad

• Tri-Colored Roasted Cauliflower Salad

• Vegan & Grain-Free Sweet Potato Casserole

• Stovetop Cauliflower Rice Stuffing

• Low-Sugar Orange Cranberry Sauce

• Delicata Chickpea Bake With Almond Butter “Gravy”

• 2-Way Low Sugar Cranberry Sauce

• Roasted Brussels Sprouts with Figs & Pecans

I Want to Hear From You

If you make this Coconut Creamed Kale recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!