California Creamed Kale Food

CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, hemp seeds, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside. Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

CREAMED KALE

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMED LACINATO KALE

Steps:

• Preheat the oven to 350 degrees F.
• Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
• Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

FUHRMAN'S CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
• Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
• Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

GARLICKY CREAMED KALE

Steps:

• Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
• To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

CALIFORNIA CREAMED KALE-FUHRMAN

Steps:

• Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
• Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

COCONUT CREAMED KALE

Steps:

• Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves and 1/2 sliced seeded Fresno chile; cook until softened. Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime. Top with fried onions.

CREAMED KALE WITH BACON

Steps:

• Cook bacon in frying pan with a little olive oil.
• Add kale and garlic frying pan.
• Stir kale every few minutes until the kale is wilted. Approx 5-10 minute.
• Add cream.
• Stir to warm cream and then add parmesan cheese.

CALIFORNIA CREAMED KALE

Steps:

• Place Kale in a large steamer pot. Steam 10-20 minutes until soft. Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth. Place kale in colander and press with a clean dish towel to remove some of the excess water. In a bowl, coarsely chop and mix kale with the cream sauce. Note: Sauce may be used with broccoli, spinach, or other steamed vegetables.