Recipe: Vegan Creamed Kale with Caramelized Shallots

Ingredients

4 tablespoons olive oil, divided
2 large shallots, sliced (about 1 cup sliced shallots)
to taste sea salt and ground black pepper
½ teaspoon sherry vinegar
1 big bunch kale, stems removed and leaves chopped (about 8 cups packed, chopped kale)

Drain and rinse the soaked cashews, then blend them with miso, maple syrup, Dijon mustard, nutmeg, and water until smooth.
Preheat the oven to 425°F.
Heat 2 tablespoons of olive oil in a skillet over medium heat, add shallots, season with salt and pepper, and cook until caramelized.
Add sherry vinegar to the shallots and cook for another minute.
Add kale to the skillet in batches, stirring until wilted and bright green, then season with salt and pepper.
Pour the cashew cream into the skillet with the kale and stir until it simmers.
Transfer the mixture to a baking dish and press it down evenly.
In a bowl, mix the remaining olive oil with bread crumbs, smoked paprika, nutritional yeast, garlic powder, and seasonings, then scatter over the kale mixture.
Bake for about 15 minutes until bubbly and browned on top.

Servings

4-6

Calories

250

Total fat

15g

Total carbohydrates

25g

Total protein

Sodium

300mg

Cholesterol

0mg