14 Mar Creamy Vegan Parmesan & Pine Nut Kale

This recipe is bought to you by the talented Gabriella of BakeByGabriella.com and the guys at @InstaEatsSA.

“We all love creamed spinach, it pairs with pretty much anything and it brings you that sense of comfort and satiety. What I don’t like about this dish, however, are the hidden calories, the gluten and the amount of dairy. Instead of using butter, I fried the kale in coconut oil and served it with a generous amount of vegan Parmesan cheese. So yes, you guessed it, this dish is fully vegan and still gives you that cheesy, creamy, comfort foody feel!”

CREAMY VEGAN PARMESAN & PINE NUT KALE

Serves 2

INGREDIENTS

• 1 large bunch Cavolo Nero kale (around 100g uncooked)
• 1/2 tsp Himalayan Crystal Salt 
• 1 tsp avocado oil or extra virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 2 Tbsp vegan Parmesan cheese (alternatively if you’d like a little garlicy flavour you can opt for the garlic & chilli varietal)
• 1 tsp dried chilli flakes
• 1 Tbsp pine nuts, lightly toasted*
• Lemon wedges, to serve

METHOD

1. Rinse the kale (reserve rinse water for your plants at home) and roughly chop.
2. Place into a saucepan with 60ml water and salt. Pop on the saucepan’s lid.
3. Steam on a medium heat for 8 minutes, or until kale has just cooked and still has a vibrant green colour.
4. Remove from the heat, drain any excess liquid and add avocado/olive oil, lemon juice, 1 Tbsp of the vegan parmesan and chilli flakes. Stir in to coat the kale.
5. Serve immediately with the rest of the vegan parmesan, toasted pine nuts and lemon wedges.

TIP: Wanting a more creamy texture? Simply add 2 Tbsp almond milk or coconut cream to the kale while cooking.

Shop more vegan options on our site: Faithful-to-Nature.co.za