CREAMED KALE, ALKALINE SUBSTITUTE FOR CREAMED SPINACH

Start by boiling sea moss in milk until it dissolves and thickens.

Add onion powder, sea salt, and clove to the cheese sauce and whisk together.

Set the cheese sauce aside.

Heat grapeseed oil in a wok or skillet.

Add 2 tablespoons of alkaline garlic to the hot oil.

Add one whole large bell pepper (chopped) and one medium purple onion (chopped) to the skillet and sauté until the onions are translucent.

Add the chopped kale to the skillet, seasoning with a little sea salt to help it wilt down.

Once the kale has wilted, add the cheese sauce a couple of spoonfuls at a time, stirring to combine.

If the mixture is too thick, add a little water or vegetable broth; if too thin, add some white spelt flour.

Taste the mixture and adjust seasoning with more sea salt if needed.

Transfer the creamed kale to a bowl and serve.

Equipment Needed

Spice Level:

Dietary