CREAMED KALE CASSEROLE! Healthy Recipe| Dairy Free | WFPB

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier, gluten-free option.

Pick collard greens from the garden.

Wash the leafy greens thoroughly.

Remove tough stems from the greens by hand.

Chop the kale and collard greens into a rough chop, not too small.

Place the chopped greens in a steamer basket and steam for 7 minutes.

Let the steamed greens cool down before handling.

Chop the cooled greens into smaller pieces.

Chop garlic, yellow onion, and crimini mushrooms into small pieces.

In a pot, add chopped onions and cook for a couple of minutes.

Add garlic and a splash of vegetable broth to prevent burning.

Add chopped mushrooms and a good amount of black pepper, along with soy sauce or a low sodium alternative.

Cook until the mushrooms and onions shrink down and most moisture evaporates.

Chop the steamed greens into very small pieces after they have cooled.

Make the creamy sauce by blending 3/4 cup of raw cashews, one can of white kidney beans, one clove of garlic, 2 teaspoons of nutritional yeast, a tablespoon of Dijon mustard, and some plant-based milk until smooth.

Add the cooked mushroom and onion mixture to the chopped greens.

Pour the creamy sauce over the greens and mix well.

Taste and adjust seasonings as needed.

Transfer the mixture to a casserole dish.

Make a breadcrumb topping using 1/4 cup of toasted Ezekiel breadcrumbs mixed with onion salt.

Sprinkle the breadcrumb topping over the casserole.

Bake at 375°F for 20 minutes to toast the breadcrumbs and soften the kale.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens